-
-
Combine the potatoes, ham, onion, garlic, corn, chicken broth, salt, thyme, rosemary, and pepper in a large slow cooker.
-
Stir gently to combine.
-
Cook on high for 3 to 4 hours or low for 6 to 8 hours. You want the potatoes to be nice and tender.
-
Use a potato masher to gently mash some of the potatoes in the slow cooker or, alternately, scoop out about 4 cups of the potatoes and ham, along with enough liquid to cover them, and blend until smooth and creamy.
-
Pour the blended potatoes back into the slow cooker.
-
Stir in the heavy cream and reduce heat to low.
-
Serve immediately or let soup simmer for another hour or s.
-
Ladle the soup into bowls and garnish with toppings if desired.
Recipe from The Weeknight Dinner Cookbook.
Calories: 358kcal | Carbohydrates: 34g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 1030mg | Potassium: 1167mg | Fiber: 6g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 7mg
