Slow Cooker Ham and Potato Soup!

This stew is perfect for a fall entree: it’s delicious enough for the start of soup season, but it’s filled with vegetables and gravy so it doesn’t feel heavy. Pair it with a slaw or kale side salad and crunchy whole grain bread for a light and satisfying dinner. This recipe is perfect for the weekend, as you can check out the slow cooker after just a few hours; Although you won’t be able to leave soup unattended throughout the day, this still provides the benefit of hands-free cooking. Young red potatoes, golden Yukon or fingerlings will work well here, as they will hold their shape well while cooking.

Talk about the best use for leftover ham ever! During the holidays I know you enjoyed this Crockpot Glazed Ham with your friends and family. Now it is time to turn the leftovers into something amazing! This Crockpot Ham and Potato Soup is rich filling and just what the doctor ordered. Hey, who needs leftover ham. Pickup a ham steak at the store. This soup recipe is worth it.

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

* Will need

° 150 g of smoked chicken,

° 150 grams of sausage,

° 150 grams of pork

° 200 grams of potatoes

° 1 bulb,

° 1 carrot,

° 30 grams of vegetable oil,

° 150 grams of pickled cucumber,

° 50 grams of olives,

° 2 liters of broth or water,

° Salt to taste

° Ground black pepper to taste

° 2.5g of paprika (optional),

° 40 g of green onions,

° 40 grams of dill

* Instructions :


150 grams of smoked chicken cut into cubes. Cut the sausage and pork into strips.


Peel the potatoes, rinse them, and chop them into straws, which will be thicker than meat products. This is necessary so that the potatoes do not boil too soft during the cooking process.


Peel the onions and carrots. Onion cut into small cubes, carrots – thin straws (you can grate on a large grater – if desired).


On the multi-cooker, set the “frying” mode. Put onions and carrots in a slow bowl, add vegetable oil. Fry the vegetables for three minutes, then put the potatoes, put the “bread” mode and cook for 15 minutes.


While the potatoes are cooked, the pickles are sliced.


After 15 minutes, put in each slow cooker all meat products, add olives (it can be cut into 2 parts or left all) and pickled cucumbers. Pour in broth, salt and pepper to taste, add red pepper (you can not add), close the lid on the slow cooker, put “soup” mode, leave for half an hour.


Green onions and dill, rinse well, dry a little and chop.


After the multi-signal device signals, open the lid and leave it for five minutes, then put the hodge on the plates, decorate with chopped vegetables and serve on the table with sour cream.