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Slow Cooker Ham and Potato Soup

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4-6 1x


  • 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


  1. Place all ingredients into slow cooker except for the tapioca flour and cream
  2. Add 1 more cup chicken broth if there’s not enough liquid to cover ingredients
  3. Turn slow cooker on low and cook for 6-8 hours
  4. Once done, in a sauce pan, add cream and tapioca flour on medium/low heat
  5. Whisk to combine and continue whisking until thick and bubbling
  6. Remove thyme sprigs from soup
  7. Pour cream sauce into slow cooker and use whisk to combine with soup
  8. If you desire a thicker cream consistency, repeat steps to double the batch of cream then add to slow cooker