Creamy Potato Soup


• 8 Cups Russet Potatoes, Cubed

• 8 Oz. Cubed Ham

• 32 Oz. Chicken Broth

• 1 1/2 Cups Heavy Cream

• 1/2 Cup Sour Cream

• 1/4 Cup All Purpose Flour

• 2 Ribs Celery, Diced

• 2 Carrots, Diced

• 1 Yellow Onion, Diced

• Salt & Pepper, To Taste


Place potatoes, ham, celery, carrots & onion in slow cooker. Season generously with salt & pepper & add chicken broth. Cover slow cooker and cook on high for 4-5 hours. Lightly mash potatoes. In a small bowl, whisk together heavy cream and flour until flour is completely dissolved, then stir mixture into soup, along with sour cream. Cover slow cooker again and cook on high for 15-20 minutes, or until soup is hot and creamy.

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