Creamy Potato & Ham Soup

Ingredients

• 500 g Potatoes (peeled and diced into 1‑inch cubes)
• 1 Onion (medium, finely diced)
• 1 large stalk Celery (diced small)
• 2 Carrots (medium, thinly sliced)
• 1 clove Garlic (minced)
• 1 tsp Smoked Paprika
• 0.25 tsp Nutmeg (freshly grated if possible)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp English Mustard (used in place of Dijon mustard)
• 4 cups Chicken Stock (low‑sodium, can use vegetable or ham stock)
• 2 Bay Leaves
• 240 ml Heavy Cream (or double cream, chilled)
• 2 tbsp Corn Flour (or cornstarch, for thickening)
• 150 g Cooked Ham (diced; any cooked ham works)
• 2 tbsp Sour Cream (adds a tangy finish)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Vegetables

   Peel and dice the potatoes into 1‑inch cubes, finely dice the onion, dice the celery stalk, thinly slice the carrots, and mince the garlic.

   Time: PT10M

2. Add Ingredients to Slow Cooker

   Place the prepared potatoes, onion, celery, carrots, and garlic into the slow cooker. Sprinkle with smoked paprika, nutmeg, salt, black pepper, and English mustard. Add the bay leaves and pour in the chicken stock, stirring to combine.

   Time: PT5M

3. Slow‑Cook the Soup

   Cover the slow cooker with its lid and set it to HIGH for 4 hours (or LOW for 6‑8 hours).

   Time: PT4H

4. Prepare Cream‑Cornflour Slurry

   While the soup cooks, whisk together the heavy cream and corn flour in a jug until smooth.

   Time: PT5M

5. Incorporate Cream Mixture

   After 4 hours, remove the lid, discard the bay leaves, and gently stir in the cream‑cornflour slurry. Mix just enough to combine; avoid over‑stirring so the potatoes stay in pieces.

   Time: PT5M

6. Add Ham and Sour Cream

   Stir in the diced cooked ham and the sour cream until evenly distributed.

   Time: PT5M

7. Final Simmer

   Replace the lid and let the soup cook for an additional 30 minutes on HIGH to heat through and allow the sauce to set.

   Time: PT30M

8. Finish and Serve

   Stir in the chopped fresh parsley, ladle the soup into bowls, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g