Cheesy comfort food chowder with potatoes and ham in the Instant Pot or Slow Cooker.
Slow Cooker Ham, Potato and Cheddar Soup
By Sue Lau | Palatable Pastime
Welcome to the blogging event for #Crocktober, where my blogging friends and I are sharing some of our favorite crockpot and slow cooker recipes.
Today I want to share my recipe for slow cooker ham, potato and cheddar soup which is a very comforting version of ham and potato chowder to me. I know I have always enjoyed potato soups, including New England clam chowder. They always hit the spot, so you can imagine how great this is with cheese added.
The base of this is typical French with a mirepoix which is pretty much standard in many of my soup recipes. I find it makes a great starting point for building flavors. From there it expands outward with herbs such as thyme and chives. Rather than being overly complex, I think it is the simple nature of this soup which is its best character.
You’ll notice that the cheese isn’t actually cooked in the soup because if cheese heats too much, it breaks down, separates and becomes very clumped and stringy. Obviously you don’t want that happening, so make sure to add it when its only warm enough to melt the cheese, not cook it and definitely do not boil it.
Join me tomorrow when I post with Bread bakers. The topic of the month is breads with levain: sourdough, biga, poolish and soakers. I will have a recipe for making poolish pizza dough, which offers a tangy sourdough-like flavor without all the time to develop, or all the effort to feed and keep going a sourdough starter. This is something you can get prepped all in one day, and it is very easy. I hope to see you then!
~s
Slow Cooker Ham, Potato and Cheddar Soup
Ingredients:
- 10 ounces diced ham
- 2-3 carrots, chopped
- 1 cup chopped onion
- 2 ribs celery, diced
- 1/2 teaspoon dried thyme
- 1 tablespoon dried chives
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 2 pounds Yukon gold potatoes, diced
- 1 quart chicken broth
- 2 cups water
- 12 ounces evaporated milk
- 1/3 cup cornstarch
- 8 ounces shredded white cheddar cheese
Method:
- Place ham, onion, celery, carrots, dried thyme, chives, salt, pepper, potatoes, chicken broth and water in the slow cooker/instant pot.
- Cover and cook on low for 4 hours or until potatoes are tender.
- Mix cornstarch with evaporated milk.
- Stir into soup; cook on saute or high setting until mixture thickens.
- Turn it off and add the cheddar cheese, stirring until it melts into the soup.
From the kitchen of palatablepastime.com
#Crocktober: Recipes for the Slow Cooker
- Braised Beef Shank Pasta Sauce from A Day in the Life on the Farm
- CrockPot Lazy Cabbage Rolls from Tip Garden
- Korean-Style Beef Tacos from Karen’s Kitchen Stories
- Pulled Pork Sandwiches from Family Around The Table
- Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw from Kate’s Recipe Box
- Slow Cooker Ham, Potato and Cheddar Soup from Palatable Pastime
- Vegan & Gluten-Free Sweet Potato Crockpot Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Your soup sounds seriously delicious.
And I can’t wait to see your bread tomorrow! =)
Your soup sounds wonderful and looks yummy. Good tip about the cheese, I was wondering how you pulled that off.
Oh, I so want this for dinner tonight!
What a heavenly delicious looking bowl of soup! What’s not to love about it? Ham…potatoes…CHEESE! Yum!
I absolutely love ham and potato soup. I love it even more when I can make it in my slow cooker. Now that the weather is dipping, can’t wait to make this!
That looks so scrumptous ! (and I know how hard it is to photograph soups!) Great job and both the recipe and the photos! YUM! Thanks for sharing at our Celebrate365 #crocktober link party!