Ingredients:

  • 3 cups (450g) Cooked Ham, cubed
  • 2 lbs (900g) Russet Potatoes, peeled & diced into 1-inch pieces
  • 1 large Yellow Onion, chopped
  • 3 medium Celery Stalks, chopped
  • 6 cups Low Sodium Chicken or Vegetable Broth
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Black Pepper
  • 1 large Bay Leaf
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 cup Milk or Half-and-Half
  • 1 cup Shredded Sharp Cheddar Cheese (optional garnish)
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Dice the potatoes, chop the onion and celery. Cube the ham into bite-sized pieces (if not already done).
  2. Place the cubed ham, diced potatoes, onion, celery, dried thyme, black pepper, and bay leaf into the slow cooker insert.
  3. Pour the chicken/vegetable broth over the contents, ensuring the solids are mostly submerged.
  4. Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are completely fork-tender.
  5. Carefully locate and discard the bay leaf before proceeding. Taste the soup and adjust seasoning (salt/pepper) as necessary.
  6. If thickening is desired: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until a pale paste (roux) forms.
  7. Slowly whisk in the milk/half-and-half until smooth. Bring mixture to a gentle simmer, whisking constantly, until slightly thickened (about 3–5 minutes).
  8. Pour the thickened milk mixture into the slow cooker. Stir gently to combine. Allow the soup to heat through for another 15 minutes on the LOW setting.
  9. Ladle into bowls. Garnish immediately with shredded Cheddar cheese (if using) and fresh parsley.