This slow cooker soup is easy to prepare and a great way to have a meal on the table when you don’t feel like cooking or are busy and need a hearty meal with minimal kitchen time. It’s rich and creamy and full of flavor. This soup is a crockpot favorite!!
Let’s get started!
Add potatoes, diced onion, garlic, salt, pepper, mustard powder, and seasoning salt to a slow cooker/crockpot. Add broth/water. I’m using stock I had from cooking a ham along with water.
Add ham, reserving about 1/2 cup for topping (keep the ham in the fridge until ready to use). Stir.
Add evaporated milk.
We are using Carnation evaporated milk, but you can use any brand.
Stir to combine. Cover with a lid and cook on low for 7 to 8 hours or on high for 4 to 6 hours or until the potatoes are fork tender.
Here’s the soup after two hours. I stirred it, placed the lid on and left it cook.
Here’s the soup after another two hours (total of 4 hours). I stirred it once again and tasted for seasonings.
I added the cream cheese and shredded cheese and mashed some of the potatoes.
Stir well. Place lid on and let cook another hour.
Brown up the ham that was saved. I also browned Spam along with the ham.
The soup cooked for a total of 5 hours. It’s ready! The potatoes are tender, it tastes amazing and is seasoned well. I did not have to add any extra seasoning.
Serve as is or top with sour cream (we are using plain yogurt), cheese, chives and the browned spam & ham.
Slow Cooker Cream of Potato Soup
3lbs of potatoes, peeled and chopped
1/2 cup yellow onion, minced —I used one small onion and just diced it
2 garlic cloves, minced
1lb ham, cubed — I used about 1 cup that I froze
3 cups low-sodium chicken broth —
12oz can Carnation Evaporated Milk — or any brand of evaporated milk
4oz cream cheese, softened
2 cups sharp cheddar cheese
1/2 teaspoon salt — or more to taste
1/2 teaspoon mustard powder or dry mustard
1/2 teaspoon black pepper
1/4 teaspoon seasoning salt
Sliced green onions, sour cream, and more cheese for serving
Add potatoes, diced onion, garlic, salt, pepper, mustard powder, and seasoning salt. Add ham, reserving about 1/2 cup to fry later. Add evaporated milk. Stir to combine. Cover with a lid and cook on low for 7 to 8 hours or on high for 4 to 6 hours or until the potatoes are fork tender.
Once the potatoes are tender, mash with a potato masher until the soup starts to thicken up a bit. Stir in the cream cheese until incorporated. Add shredded cheese and stir until melted. Let cook one hour or set crockpot to warm to keep warm.
In a medium skillet over medium-high heat, fry the reserved ham until crispy on the outside.
Garnish soup with fried ham, shredded cheese, green onions or chives, and sour cream or yogurt.
enjoy from Our City Homestead to yours