🥔 The “Velvet Smoke” Ham & Potato Soup
This recipe is incredibly forgiving. If you have a leftover ham bone from a holiday dinner, toss it in with the broth for an even deeper smoky profile.
| Category | Details |
| Prep Time | 20 minutes |
| Cook Time | 6–8 hours (Low) |
| Total Time | 8.5 hours |
| Yield | 6 servings |
🍴 Ingredients
- 3.5 lbs Yukon Gold potatoes, peeled and cubed (1-inch pieces)
- 1 lb Cooked ham, diced (Smoked ham is best)
- 1 Medium yellow onion, finely diced
- 2 Carrots, peeled and diced
- 2 Stalks celery, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth (low sodium)
- 1 tsp Dried thyme
- ½ tsp Smoked paprika
- 1 cup Heavy cream or Half & Half
- 4 oz Cream cheese, softened (The secret to the “velvet” texture)
- Toppings: Shredded cheddar, crispy bacon bits, and chopped chives
👩🍳 Instructions
1. The Slow Build
- Add the potatoes, ham, onion, carrots, celery, and garlic to the slow cooker.
- Pour in the chicken broth. Season with the thyme, smoked paprika, and a pinch of black pepper.
- Note on Salt: Ham and broth are both naturally salty. Do not add extra salt until the very end of the cooking process.
2. The Long Simmer
- Cover and cook on LOW for 6–8 hours (or High for 3–4 hours). The potatoes should be tender enough to fall apart when pressed with a fork.
3. The “Partial Smash”
- Once the potatoes are soft, take a potato masher and mash about 25% of the potatoes directly in the pot. Stir well to incorporate the starch into the broth.
4. The Creamy Finish
- In a small bowl, whisk the softened cream cheese with a ladle of the hot soup liquid until smooth (this prevents clumps).
- Pour the cream cheese mixture and the heavy cream into the slow cooker. Stir and cook for another 20–30 minutes on high, uncovered, to let the soup thicken into a rich, glossy consistency.
5. The Garnish
- Taste and adjust salt if needed. Ladle into deep bowls and top generously with cheese, bacon, and chives.
The “Potato” Tip: Yukon Golds are superior to Russets for this soup. They have a naturally buttery flavor and hold their shape better during a 6-hour cook, whereas Russets tend to disintegrate into a grainy texture.