I know some of you have already had lots of snow, so winter’s almost old news to you. We’ve still been having 70 degree days here and there, but sadly, it looks like we’re set to get our first batch of freezing rain later this week. (On a day that I’m supposed to be outside all day…) So I suppose its an appropriate time to break out the soups.
I love potato soups, but I’m a little picky about them. I like both some of that velvety texture and also chunks of potatoes. I was very sad to see that my favorite potato soup, Bear Creek Creamy Potato, got an F from Food Facts for basically being a chemical stew. I knew then I had to make my own. This one is a great use for some leftover ham you’re sure to have after the holiday dinners coming up. I threw some of this in the freezer for those must.have.soup. kind of days.
Clean crockpot ham and potato soup
5 medium potatoes, chopped 1/4 inch pieces
1 1/2 cups chopped onions
1 tsp pepper
3/4 tsp salt
1 tsp garlic salt
1 box (32 oz) chicken broth (organic and free-range if possible)
1/2 cup whole wheat pastry flour
1 1/2 cups milk
2 cups chopped cooked ham
1. Chop potatoes and rinse well to remove some of the starch
2. Put potatoes, onions, broth and seasonings in crockpot.
3. Cook for 4 hours on high heat.
4. Remove about two cups of soup and blend in the blender. Add back to the crockpot.
5. Whisk flour and milk together in a bowl and add to soup. Add the ham.
6. Cook for 30 minutes