“Hearty and creamy texture, all together!” - by Donna
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours.
- Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours.
- Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.
Nutrition
Amount Per Serving (4 total)
- Calories
- 304 cal
- 15%
- Fat
- 14.8 g
- 23%
- Carbs
- 30.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"I doubled this recipe. After adding the initial two cups of stock, it wasn't nearly enough to cover the potatoes. I ended up dumping the whole 32 ounce carton in. I did throw in a teaspoon each of gar..." See morelic and onion powders, a healthy amount of fresh chives and some Frank's hot sauce. I did use fat free evaporated milk (I've had some disasters using refrigerated milk in the crockpot--I now use canned milk) and reduced fat cream cheese. This turned out very well and smells AMAZING. The cream cheese added a nice creamy flavor without going overboard. Next time, I think I'll cut the milk back by half to get a thicker soup."
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