Ingredients
- 6 baby blonde potatoes or 2 large white potatoes, peeled and diced (3 cups)
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 4 celery stalks, diced
- 2 cups cooked ham, diced
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups chicken broth
- 4 cups water
- 1 cup Nutpods Original cream or your favorite compliant replacement for heavy whipping cream
- 2 tablespoons tapioca flour
Instructions
- Place all ingredients into slow cooker except for the tapioca flour and cream
- Add 1 more cup chicken broth if there’s not enough liquid to cover ingredients
- Turn slow cooker on low and cook for 6-8 hours
- Once done, in a sauce pan, add cream and tapioca flour on medium/low heat
- Whisk to combine and continue whisking until thick and bubbling
- Remove thyme sprigs from soup
- Pour cream sauce into slow cooker and use whisk to combine with soup
- If you desire a thicker cream consistency, repeat steps to double the batch of cream then add to slow cooker
Find it online: https://www.wholekitchensink.com/ham-and-potato-soup/