Name: Slow Cooker Rosemary Potato Soup with Ham
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 1.5 lb Yukon gold potatoes, chopped into 1/2-inch pieces; 1.5 lb sweet potatoes, peeled and chopped into 1/2-inch pieces (or all Yukon potatoes if you like); 1 lb (3 cups) cooked ham, cut into 1/2-inch pieces; 1 small yellow onion, chopped; 4 cloves of garlic, chopped; 6 cups low sodium chicken broth; 1/2 teaspoon kosher salt; 1 teaspoon ground thyme; 1 fresh rosemary sprig (or 3/4 teaspoon ground); 1/2 teaspoon ground black pepper; 1/2 cup heavy cream (use up to 1 cup if you want it creamier)

Description

A super easy and tasty slow cooker soup!

Ingredients

1.5 lb Yukon gold potatoes, chopped into 1/2-inch pieces
1.5 lb sweet potatoes, peeled and chopped into 1/2-inch pieces (or all Yukon potatoes if you like)
1 lb (3 cups) cooked ham, cut into 1/2-inch pieces
1 small yellow onion, chopped
4 cloves of garlic, chopped
6 cups low sodium chicken broth
1/2 teaspoon kosher salt
1 teaspoon ground thyme
1 fresh rosemary sprig (or 3/4 teaspoon ground)
1/2 teaspoon ground black pepper
1/2 cup heavy cream (use up to 1 cup if you want it creamier)

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Instructions

Combine the potatoes, ham, onion, garlic, chicken broth, salt, thyme, rosemary and pepper in the slow cooker. Stir to combine and cook on high for 3-4 hours or low for 6-8 hours. (You’re really just looking for the potatoes to be cooked all the way through and soft.)
When the potatoes are fork tender, retrieve the rosemary sprig- if you used it- and discard it.
Scoop about 4 cups of the potatoes and ham and transfer to a blender, along with enough liquid to cover them. Blend until smooth and creamy. Pour the thickened soup mixture back into the slow cooker along with the heavy cream. Cover with lid and cook on low for 30 minutes just until the soup comes back to a simmer.
Scoop into bowls and serve with plenty of crusty bread!