Instructions:
- Combine Ingredients: Add the potatoes, onion, carrots, celery, ham, salt, pepper, and chicken stock into a slow cooker. Stir to mix.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until vegetables are tender.
- Mash Potatoes: Using a potato masher, mash about ⅓ of the potatoes to thicken the soup.
- Thicken with Cream and Flour: In a bowl, whisk together the flour, sour cream, and heavy cream (or milk). Stir this mixture into the slow cooker.
- Finish Cooking: Cook on high for another 15 minutes until the soup thickens slightly.
Pro Tips:
- Mash for thickness: Mash about 1/3 of the potatoes to naturally thicken the soup, leaving the rest for texture.
- Cream alternatives: Use whole milk instead of heavy cream for a lighter version, or add extra sour cream for tangy richness.
- Veggie boost: Feel free to add extra vegetables like corn or peas for added color and nutrition.
- Storage: This soup freezes well. Store in airtight containers for up to 3 months—perfect for meal prepping!
Nutrition (Per Serving):
- Calories: 386
- Protein: 13g
- Fat: 21g (Saturated: 12g)
- Cholesterol: 98mg
- Sodium: 1496mg
- Potassium: 793mg
- Fiber: 2g
- Sugar: 2g
- Vitamin C: 18.2mg