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.

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  • 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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