Slow Cooker Ham and Potato Soup - Secretsfrommyapron

Ingredients

1large ham hock

2onions, chopped

1 large carrot, chopped

4 cups water, or more as needed

2 tablespoons chicken base (such as Better Than Bouillon® Roasted Chicken Base)

1 tablespoon rubbed sage leaves

8 sprigs fresh thyme

2 sprigs fresh rosemary

1 ½ pounds Yukon Gold potatoes, cubed

1 pound purple potatoes, cubed

½ pound red potatoes, cubed

3 small tomatoes, diced

1 cup cubed ham, or more to taste

½ cup salted butter

½ cup all-purpose flour

1 cup half-and-half

¼ cup shredded Cheddar cheese, or to taste

Directions

Step 1

Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.

Step 2

Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.

Step 3

Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.

Step 4

Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.

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