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Slow Cooker Ham and Potato Soup

Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Servings: 6
Calories: 210kcal
Author: Hannah Stewart

Ingredients

  • 1 Yellow Onion, diced
  • 1 1/2 cup Baby Carrots, diced
  • 3 ribs Celery, diced
  • 4 Russet Potatoes, peeled and cubed
  • 2 cup Ham, cubed (I love using leftover holiday ham)
  • 1 tsp dried Thyme
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Bay Leaves
  • 2 tsp Garlic Powder
  • 2 cup Broth of preference (I use chicken broth)
  • 2 cup Water

Supplies for freezing:

  • 1 Gallon freezer bag

Instructions

Freezer Directions:

  • Label freezer bag with recipe name, cooking directions and expiration date (today's date plus three months)
  • 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.

Cooking Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok)
  • Dump contents of freezer bag into slow cooker then add water and broth into slow cooker.
  • Cook on low 6-8 hours
  • Remove bay leaves, and blend half of the mixture in a high speed blender or with immersion blender and stir back into slow cooker.
  • Garnish with cheese if desired and enjoy!

Fresh cooking directions (No Freezer):

  • Add all ingredients into slow cooker and stir
  • Cook on low 6-8 hours
  • Remove bay leaves, and blend half of the mixture in a high speed blender or with immersion blender and stir back into slow cooker.
  • Serve and garnish with cheese if desired. Enjoy!