I love soups that are easy and delicious, and this is one. Potato soup is my daughter’s favorite, and she requests it often – especially when the weather turns cold. She now requests this variation because it has more “stuff” and is delicious! Thank goodness I usually have all the ingredients on hand.
Another fantastic thing about this is that if you prep the ingredients the night before, getting it rolling the next morning in the slow cooker is done by the time my coffee is finished brewing. The bacon can be prepped the evening before as well. I do use the programmable start button, so it doesn’t go too long before we get home.
The family loves picking their toppings and making it a loaded potato soup. Try it and you’ll see that everyone is pleased – and the leftovers reheat well.
Enjoy!
Ingredients :
6 slices Bacon – cooked until crispy
2 ½ lbs. Russet potatoes – diced
1 Onion – diced
2 large Carrots – peeled and chopped
1/2 cup Celery – chopped
4 Garlic Cloves – minced
2-3 cups Cubed Ham Steaks
4 Sprigs of fresh thyme or ¼ tsp. dried thyme
1 tsp. Salt
½-1 tsp. Fresh cracked black pepper – to taste
¼ cup Flour
4 ½ cups Chicken stock
1 ½ cups Heavy cream (Half and half or whole milk will also work.)
½ cup Sour cream
Directions
Cook bacon in skillet until very crispy. Set aside 2 strips of bacon to crumble for topping.
Add the diced potatoes, onion, carrot, celery, garlic, ham, bacon, thyme, salt, pepper, and chicken stock to your slow cooker.
Cook on low 7-8 hours, or high 4-5 hours.
Remove 2-3 cups of the soup and mash (don’t worry, the ham will not mash), then return the mashed mixture to the slow cooker. Stir well.
Add the flour, heavy cream, and sour cream and stir everything together.
Cover and cook on high for an additional 15 minutes.
Topping Ideas: crispy crumbled bacon, shredded cheddar cheese, sour cream, chopped green onion, and chives.
Notes
• To store leftovers: Always allow the soup to cool to room temperature before you put it in the fridge. Transfer the cooled soup to a sealable container and is good up to 4 days.
• Freezer – Not Recommended: Unfortunately, freezing is not recommended for potato soups and creamy soups such as this, because the dairy will separate and lose their creamy consistency – and the potatoes absorb moisture and develop a grainy texture when defrosted.
• Half and half or whole milk work well instead of the heavy cream. Avoid lower fat dairy because the soup won’t be as creamy and could be too watery.
• Other options for thickening the soup: Potato flakes or Cornstarch.
• This soup is hearty, so I usually do not serve anything with it unless it’s a fun salad and I plate it like a soup & salad combo. Broccoli salad pairs well as does a Strawberry Spinach Salad, or an Apple Pecan Salad. This makes a great combination of hearty and fresh!