Cheesy Ham and Potato Soup is always a good choice!

Ingredients

• 3 lb Potatoes (peeled and diced)
• 2 pieces Carrots (peeled and diced)
• 2 ribs Celery (diced)
• 1 piece Onion (diced)
• 7 cloves Garlic Cloves (minced)
• 4 tbsp Unsalted Butter (melted)
• 1 lb Cooked Ham (cubed)
• 2 tbsp Better Than Bouillon Chicken Base (chicken flavored bouillon paste)
• 4 cup Water (room temperature)
• 3 tbsp Cornstarch (mixed with water to form a slurry)
• 3 tsp Water (for cornstarch slurry)
• 1 cup Heavy Cream (35% milkfat)
• 8 oz Sharp Cheddar Cheese (shredded)
• to taste Salt (kosher salt preferred)
• to taste Black Pepper (freshly ground)
• to taste Dried Parsley (for garnish)

Instructions

1. Prep Vegetables

   Chop the potatoes, carrots, celery ribs, and onion into roughly ½‑inch dice. Mince the garlic cloves.

   Time: PT10M

2. Combine Ingredients in Crock Pot

   Add the diced potatoes, carrots, celery, onion, minced garlic, melted butter, cubed ham, chicken bouillon, and water to the crock pot. Stir well and make sure everything is fully submerged.

   Time: PT5M

3. Slow‑Cook the Soup

   Cover the crock pot and cook on HIGH for about 5 hours, or on LOW for 6‑7 hours, until the potatoes are very tender.

   Time: PT5H

4. Mash a Portion of Potatoes

   Using a potato masher, mash a handful of the cooked potatoes directly in the crock pot, leaving some chunks for texture.

   Time: PT5M

5. Prepare Cornstarch Slurry

   In a small bowl, whisk together 3 tbsp cornstarch with 3 tsp water until smooth.

   Time: PT2M

6. Finish the Soup

   Stir the cornstarch slurry into the crock pot, then add the heavy cream, shredded sharp cheddar cheese, salt, pepper, and dried parsley. Mix until the cheese melts and the soup thickens to a creamy consistency.

   Time: PT5M

7. Serve

   Ladle the soup into bowls, top with extra shredded cheese and serve with crackers on the side.

   Time: PT0M

Nutrition Facts

Calories

680

Protein

28g

Carbohydrates

46g

Fat

43g

Fiber

6g