Slow Cooker Rosemary Potato Soup with Ham and Corn
Love slow cooker recipes? This one is for you! This Slow Cooker Rosemary Potato Soup with Ham and Corn is all about filling your belly with goodness and warmth! Weeknight dinners have never tasted this good!
Servings 8 servings
Calories 358kcal
Ingredients
- 3 lbs Yukon gold potatoes cut into 1/2-inch pieces
- 1 lb cooked ham cut into 1/2-inch pieces
- 1 small yellow onion diced
- 4 cloves garlic minced
- 10 oz bag frozen corn 1 bag
- 6 cups low-sodium chicken broth or stock
- 1 tsp kosher salt or to taste
- 1 tsp dried thyme
- 1 sprig of rosemary in a cheesecloth satchel OR 3/4 tsp ground rosemary
- 1 tsp freshly ground black pepper or to taste
- 1 cup heavy cream OR half-and-half
- chives parsley, or shredded cheese for toppings
Instructions
- 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.
Notes
Recipe from The Weeknight Dinner Cookbook.
Nutrition
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