Slow Cooker Loaded Baked Potato Soup


– 3 large, Russet potatoes, peeled and diced (about 4 cups) – 2 c. Sugardale Ham Roast, diced – 1 medium yellow onion, chopped (about 3/4 cup) – 1 (32 oz.) carton, chicken broth – 4 Tbsp. butter – 4 Tbsp. flour – 1 pint (2 cups) half and half – 1/2 c. sour cream – 1/2 tsp. fresh ground pepper


Step 1

To the slow cooker, add the diced potatoes, ham, onion and chicken broth.

Step 2

Cover with tight fitting lid and cook on low for 4-6 hours or on high for 3-4 hours. Test potatoes with a fork to ensure they're tender.

Step 3

About 30 minutes before done, melt butter in a medium saucepan. Whisk in the flour and cook for about 2 minutes, whisking continually. Slowly whisk in the half and half, and whisk until smooth, and thickened slightly. Add in the sour cream and stir until combined. Pour the mixture into the potato soup, and cook for an additional 20-30 minutes.

Step 4

Add the toppings on to the top of the soup in the slow cooker, and/or serve the toppings separately and top individual soup bowls with toppings.

Check out a couple of our other soup recipes below!