This might very well be the easiest slow cooker recipe I’ve ever made. Slow Cooker Rosemary Potato Soup with Ham can literally be prepped in 10 minutes and the flavor is out of this world. Double high five because the ingredient list is short and I really had everything in my kitchen!
We’re three weeks into the new year and I can’t help but wonder how many people have already thrown their resolutions to the side. Does that sound super negative? I hope not because I hate to be a resolutions hater. If you’re rocking yours than here’s a virtual high five from me! I’m not slack I’m resolutions because as you know, I didn’t set any. I’m telling you that choosing “a word” for the year just might be the way to go. There’s no pressure and even though I’m only about a month in, the word I choose, nourish, is always sitting at the back of my mind and I really think it’s created a shift in the way I approach things.
I’ve been (trying to) apply the word to just about any and every part of my day. Not in a militant “all the things must be nurtured” kind of way but more of a “slow my roll, take a deep breath and think before you react” kind of way. Everything from dealing with my kids, working on the blog and even how I interact with the girl at the grocery checkout. It’s small, yes, but a mindful switch and I’m totally digging it. Can I tell you where I’m really seeing the difference? Meal times! I’ve been putting my focus into doing just two things: 1- meal planning and 2- cutting myself some slack. The combo has resulted in meal time being a whole lot stressful. Because I’m actually sticking to a meal plan, I’m more prepared throughout the week and on the nights when it’s just too much, I’m not beating myself up about giving my kids toast and cereal for dinner. It’s really been a win/win.
Speaking of meal planning, do you meal plan? If so, how do you do it? Do you use an app? Write it down on a calendar or planner? I’d love to hear your tips! I have been using the resources of my vast cookbook collection as inspiration for meal prep. It’s my effort to not only cook from the books I already have but also decrease my time spent online. Every week or so, I spend an hour browsing through different cookbooks and earmarking recipes that I want to make. It’s been the perfect chore to do while I half watch/listen to HGTV and The Cooking Channel! I’ve been asking the kids and my husband to weigh in as well and make a conscious effort to use ingredients we already have in the house. I then make a grocery list and write the meals I intend to make for the week in my planner. I’ve been planning about 4 dinners a week + some kind of snack or breakfast snack. It’s worked to leave a few nights open for leftovers or going out. Somehow it’s just kind of working. Not rocket science just a simple shift and we’re all better off because of it!
Today’s recipe comes from a fellow food blogger, Mary, at Barefeet in the Kitchen. Her first cookbook, The Weeknight Dinner Cookbook, is a busy parents dream. It’s full of simple, family-friendly recipes that are perfect for hectic nights when you need to get dinner on the table stat. I love that the cookbook is broken into cook times: 15-25 Minute Meals, 30-45 Minute Meals and 5-10 Minute Meal Prep (meals cook on their own). Depending on how much time I have and what ingredients I need to use up, it’s a given I’ll find a recipe in the The Weeknight Dinner Cookbook. I’ve made the Greek Chicken, the Un-Stuffed Bell Pepper Pasta and now this Slow Cooker Rosemary Potato Soup with Ham. Earmarked to make are the Creamy Kielbasa and Broccoli Pasta and the Crunchy Honey Lime Chicken.
While I did veer from the original recipe soup just a wee bit, it didn’t change the fact that this soup was healthful, comforting and all around awesome. Mary’s recipe calls for using all yukon gold potatoes and I swapped half of those for sweet potato. She also called for dried rosemary which I didn’t have on hand so used fresh and I used just little bit less cream than originally called for. I had some frozen ham leftover from our Honey Baked Ham we had on Christmas- this was the perfect way to use it up. The end result out delicious. And SO ridiculously easy to prep! It was a crowd pleaser all around and like all soups, tasted even better the next day! I served it with crusty bread slathered in butter and happily ate it for dinner and lunch the next day.
Without a doubt, this soup will be going into our dinner rotation! Fingers crossed I keep up with the meal prep because it’s truly made a difference these past few weeks! The Weeknight Dinner Cookbook is a must have addition for any home cook. You can order it HERE!!!
A super easy and tasty slow cooker soup!
- 1.5 lb Yukon gold potatoes, chopped into 1/2-inch pieces
- 1.5 lb sweet potatoes, peeled and chopped into 1/2-inch pieces (or all Yukon potatoes if you like)
- 1 lb (3 cups) cooked ham, cut into 1/2-inch pieces
- 1 small yellow onion, chopped
- 4 cloves of garlic, chopped
- 6 cups low sodium chicken broth
- 1/2 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1 fresh rosemary sprig (or 3/4 teaspoon ground)
- 1/2 teaspoon ground black pepper
- 1/2 cup heavy cream (use up to 1 cup if you want it creamier)
- Combine the potatoes, ham, onion, garlic, chicken broth, salt, thyme, rosemary and pepper in the slow cooker. Stir to combine and cook on high for 3-4 hours or low for 6-8 hours. (You're really just looking for the potatoes to be cooked all the way through and soft.)
- When the potatoes are fork tender, retrieve the rosemary sprig- if you used it- and discard it.
- Scoop about 4 cups of the potatoes and ham and transfer to a blender, along with enough liquid to cover them. Blend until smooth and creamy. Pour the thickened soup mixture back into the slow cooker along with the heavy cream. Cover with lid and cook on low for 30 minutes just until the soup comes back to a simmer.
- Scoop into bowls and serve with plenty of crusty bread!