Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 2 cups (450g) cooked ham, cubed
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) chopped fresh parsley, for garnish
  • Salt to taste
  • Optional: 2 tablespoons butter

Instructions:

  1. Chop the potatoes, onion, celery, and carrots. Mince the garlic.
  2. Add the potatoes, onion, celery, carrots, garlic, chicken broth, thyme, rosemary, pepper, and bay leaf to the slow cooker.
  3. Stir in the cubed ham.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender.
  5. Remove the bay leaf before proceeding.
  6. If you like a thicker soup, you can mash some of the potatoes against the side of the slow cooker or use an immersion blender to partially blend the soup. Be careful not to over-blend! For a creamier soup, melt the butter and stir into the soup.
  7. Stir in the heavy cream.
  8. Season with salt to taste.
  9. Ladle into bowls and garnish with fresh parsley.