Sunday, October 13, 2013

Crockpot Potato Ham soup


Chilly fall days call for foods that warm.  Comfort.  Satisfy.  

The hectic lives all young families seem to be living these days demand satisfying, healthful meals that don't take a lot of time to prepare.

Enter this soup.  

Everyone in my family loved this soup.  I'm not sure if it was the soup or the amazing 'Marco Polo' we used to dip into the soup, but this meal was a big hit.  It will also make one night this week easier when it's time to make the lunchboxes.  I loved the smokiness the ham brought and it was all those things I want from a hearty fall meal.

This soup was very easy (save a little bit of peeling) and is pretty versatile--I had extra carrots in the fridge, so I used them.  I added some cheese at the end.  As I was eating, I thought, "If not for the boys, this would be good with a little crushed red pepper or hot sauce mixed in."  I used vegetable broth instead of chicken broth.

Go check out the Moms with Crockpots for more great Crock pot recipes!

Crockpot Potato and Ham Soup Source:  Adapted slightly from Moms with Crockpots 

  •     3-1/2 cups peeled, diced potatoes
  •     ⅓ cup chopped celery
  •     ⅓ cup finely chopped onion
  •     1 sliced carrot
  •     1 cup diced ham
  •     3-1/4 cups chicken or vegetable broth
  •     1 t. salt
  •     1 t. pepper
  •     5 T. flour
  •     5 T. butter
  •     2 cups milk

Instructions
  1. Add ingredients, up to and including pepper, into crockpot. Cook on low for 6-8 hours, making sure potatoes are tender before moving on.
  2. About 15 minutes before serving, make a roux by melting butter in a saucepan, then whisking in flour. Cook on medium for about a minute, and then and gradually add milk, whisking constantly over med heat until thick.
  3. Add the milk mixture into crockpot, and continue to cook 15-20 more minutes.
  4. Serve with crusty bread.

  • 3-1/2 cups peeled, diced potatoes
  • ⅓ cup chopped celery
  • ⅓ cup finely chopped onion
  • 1 cup diced ham
  • 3-1/4 cups water
  • 6 chicken bullion cubes
  • t. salt
  • 1 t. pepper
  • 5 T. flour
  • 5 T. butter
  • 2 cups milk
Instructions
  1. Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.
  2. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
  3. Stir mixture into crockpot.
  4. Let cook 15-20 minutes more.
- See more at: http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/#sthash.D84qJ5Q4.dpuf
  • 3-1/2 cups peeled, diced potatoes
  • ⅓ cup chopped celery
  • ⅓ cup finely chopped onion
  • 1 cup diced ham
  • 3-1/4 cups water
  • 6 chicken bullion cubes
  • t. salt
  • 1 t. pepper
  • 5 T. flour
  • 5 T. butter
  • 2 cups milk
Instructions
  1. Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.
  2. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
  3. Stir mixture into crockpot.
  4. Let cook 15-20 minutes more.
- See more at: http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/#sthash.D84qJ5Q4.dpuf
  • 3-1/2 cups peeled, diced potatoes
  • ⅓ cup chopped celery
  • ⅓ cup finely chopped onion
  • 1 cup diced ham
  • 3-1/4 cups water
  • 6 chicken bullion cubes
  • t. salt
  • 1 t. pepper
  • 5 T. flour
  • 5 T. butter
  • 2 cups milk
Instructions
  1. Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.
  2. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
  3. Stir mixture into crockpot.
  4. Let cook 15-20 minutes more.
- See more at: http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/#sthash.D84qJ5Q4.dpuf

4 comments:

Anonymous said...

This soup. Is so. Good! Thank you so much for sharing! The lack of comments made me sad so I felt I should comment. You made this woman's day. :) Definitely a keeper. My only regret is that I didn't double the recipe.

CRS said...

Wow Anonymous, thank you for the kind comments! So glad you liked it!

Phyllis Johnson said...

I'm making this today & doubling it. Thanks.

CRS said...

Please let me know what you think, Phyllis!

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