Slow cooker recipe
Crockpot Ham and Potato Soup
This simple crockpot ham and potato soup is the perfect way to use up leftover ham after a big ham dinner! It is best made with the leftover ham bone and diced up ham that's leftover from the meal, turning leftovers into one delicious soup for dinner the next day!
You’ll need
Ingredients
Instructions
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Peel and chop up your Russet potatoes and place in the crockpot.
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Pour in the chicken broth making sure it's enough to cover the potatoes and pour into the crockpot.
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Add the ham, bone and onions into the crockpot and stir in.
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Cook in the crockpot on high for 3-4 hours or 7-8 hours on low until the potatoes are slightly falling apart and the broth is cloudy.
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When the soup is ready, cooked potatoes and slightly falling apart, you need to make a roux. (Flour/butter/milk thickener)
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In a medium size pot over low heat, melt the butter. Stir in the flour until it's combined,it will be all clumped together, this is ok. Next, little by little, stir in the milk making sure that the milk is absorbed into the flour without making it lumpy. Eventually the mixture will be smooth.
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When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
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Move your potatoes to one side of the pot so there is a soup surface to mix in.
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Whisk in your milk sauce into the crockpot. Cook for another 30 minutes or so, stirring occasionally so there isn't a skin on the surface.
Nutrition per serving: 323 calories
- Calories
- 323 kcal
- Carbohydrates
- 25 g
- Protein
- 14 g
- Fat
- 18 g
- Saturated fat
- 10 g
- Cholesterol
- 56 mg
- Sodium
- 1138 mg
- Potassium
- 716 mg
- Fiber
- 1 g
- Sugar
- 4 g
- Vitamin A
- 460 IU
- Vitamin C
- 18.2 mg
- Calcium
- 199 mg
- Iron
- 1.7 mg
Nutrition is an automatic estimate and will vary with the brands you use.