Winter has seemingly arrived overnight. I’ve already worn my winter coat, hat and gloves. The bird bath is frozen. The leaves, which were beautiful, are falling quickly. It’s too cold, even for them.
As a result, our palates are shifting to warm comfortable foods. (The pumpkin spice trend shows no sign of slowing down.). I personally crave hearty soups and homemade breads. On Sunday I made soup, Ham and Potato. I made it in the slow cooker and the house smelled wonderful all day.
I believe it’s really difficult to make a bad soup. (Unless you burn something, then it would taste very bad). Soup is good. Who doesn’t love soup? This one is pretty simple. It’s really simple thanks to the addition of frozen hash browns. (although you could totally use fresh potatoes if the mood strikes or if you have an excess in your pantry). And it’s also a great way to use up extra holiday ham. It takes 6 hours to cook, so start early in the day and enjoy the aromas wafting out of the crockpot. It also makes a large amount of soup. So you will have leftovers for days, unless you’re willing to share with your friends.
- 32 oz. cubed hashbrowns, thawed
- 5 oz. heavy whipping cream
- 32. oz chicken broth
- 1 1/2 cups “ham steak”, cubed, or leftover ham
- 2 carrots, diced
- 1 onion, diced
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 4 oz.cream cheese, room temperature