Ham and Potato Soup
Equipment
- 1 Slow Cooker
- 1 gallon freezer bag
- 1 High-speed blender/Immersion blender
Ingredients
- 1 yellow onion 1 cup frozen diced onion
- 1 1/2 cups carrots shredded
- 3 celery diced
- 1.5 lbs petite yellow potatoes no need to peel or dice
- 16 oz ham steak cubed
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 2 tsp garlic powder
- 14.5 oz chicken broth
- 2 cups water
Instructions
Freezer Prep Directions:
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Add all ingredients, except the broth and water, into labeled gallon freezer bag.
- Seal bag, removing as much air as possible and freeze for up to three months.
Slow Cooker Directions:
- No need to thaw. Cook from frozen.
- Dump contents of freezer bag into slow cooker, plus 2 cups water and a 14.5 oz can chicken broth, into slow cooker.
- Cook on low 7-9 hours.
- Remove bay leaves, and blend half of the mixture in a high speed blender and stir back into slow cooker. (Or use an immersion blender until you reach the desired consistency)
- Stir, serve and enjoy! Optional: Garnish with cheese.
Nutrition
Serving: 8gCalories: 583kcalCarbohydrates: 66gProtein: 42gFat: 20gSaturated Fat: 7gCholesterol: 114mgSodium: 5183mgPotassium: 1411mgFiber: 19gSugar: 8gCalcium: 582mgIron: 31mg
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