Crock Pot Ham and Potato Soup

This soup was creamy and filling. A perfect way to use some leftover ham from Easter. Plus it was prepared and ready to cook in less than 30 minutes.

Crock Pot Ham and Potato Soup

Ingredients:

• 8 cups diced russet potatoes
• 1 yellow onion, diced
• 2 large carrots, peeled and chopped
• 1/2 cup diced celery
• 16 ounces cubed ham
• 1/4 teaspoon black pepper
• 4 cups low sodium chicken broth
• 1/4 cup all purpose flour
• 1 1/2 cups heavy cream
• 1/2 cup sour cream

Directions:

1. In a crock pot, add the potatoes, onions, carrots, celery, ham, black pepper and chicken broth.
2. Cover the crock pot and cook for 7-8 hours on low or 4-5 hours on high.
3. Whisk the flour and heavy cream together and then add to the crock pot along with the sour cream. Stir everything together.
4. Cover the crock pot and cook on high for 15 minutes.

Enjoy!!!

Notes:
If you want the soup to be a little bit thicker, use a masher to mash about 1/3 of the potatoes before adding the flour, heavy cream and sour cream.

Nutrition Facts
Serves: 8
Amount Per Serving
Calories 424
Total Fat		23.3g
Saturated Fat		13.9g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.9g
Trans Fat		0g
Cholesterol		98.3mg
Sodium		760mg
Potassium		751.3mg
Total Carbohydrates		38.4g
Dietary Fiber		4.4g
Sugars		3.8g
Protein		14.3g
Vitamin A 74.44% Vitamin C 53.79%
Calcium 4.95% Iron 8.66%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dinner then Dessert.