Creamy Potato & Ham Soup

We made this soup for dinner tonight, it was AMAZING and so creamy! We combined a few different versions to get it perfect for our tastes. The only reason I am okay with winter arriving is because it makes way for Soups, Stews and other cold weather treats!
  • 8 cups of chopped russet potatoes
  • 1/2  yellow onion, Diced
  • 1/2 bag large carrots, Chopped
  • ½ cup chopped Celery
  • 8 ounce packages Cubed Ham
  • 1 Container of Mushrooms, Chopped
  • 1 teaspoon Kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • ¼ cup flour
  • 4 cups chicken broth
  • 1½ cups heavy cream
  • 1 cup Shredded Cheddar Cheese
  • 1 Pkg Cooked, Chopped Bacon


Place the Potatoes, Onion, Carrots, Celery, Ham, Mushrooms, Chicken Broth, Salt and Pepper in the Slow Cooker. Cook on Low for about 5 – 6 Hours or High for 3 – 4 Hours.

Once the Potatoes are done, use a potato masher to mash about a third of the potatoes into the soup. Then add the flour, Heavy Cream, and Cheddar. Cook for an addition 15 – 30 Minutes.

Use the Chopped Bacon to top the individual bowls before eating, we also added extra Shredded Cheddar Cheese.



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