Yummy Recipe Wednesday! (Slow Cooker Creamy Potato Soup)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Hopefully everyone had a wonderful and delicious Thanksgiving last week. At one of our several Thanksgiving dinners, we had a Slow Cooker Soup Dinner (with a chocolate turkey for dessert) and the recipe I bring you today was one that a family member made. Last year I posted another Slow Cooker Creamy Potato Soup recipe and while both soups are really good, I think this one edges out the other one as my new favorite. The cream cheese in this recipe adds a nice richness to the soup and the chopped ham really elevates this soup to the next level. This recipe also doubles nicely which is great so you can freeze some of the soup for later. Give this soup a try for yourself and let me know what you think in the comments below and what changes, if any, you made to the soup. As always, be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Creamy Potato Soup

• 3 cups Peeled and Cubed Potatoes
• 1/2 cup Chopped Celery
• 1/2 cup Chopped Onion
• 1 cup Chicken Stock
• 1 tsp Dried Parsley
• 1/2 tsp Salt
• 1 pinch Ground Black Pepper
• 2 tsp All-Purpose Flour
• 1 1/2 cups Milk
• 1/2 (8 oz) pkg Cream Cheese, cubed
• 1 cup Chopped Ham

1. Place the potatoes, celery, onion, chicken stock, and parsley into a slow cooker and season everything with salt and black pepper; set the slow cooker on HIGH, cover, and simmer until vegetables are tender, about 2 hours.
2. Whisk the flour and milk together in a bowl until smooth then pour the mixture into the slow cooker and stir until thickened; cook on HIGH for 2 more hours.
3. Mash the potatoes in the slow cooker to your desired thickness and consistency then stir in the cream cheese and cooked ham; simmer the soup until the cream cheese has melted, the soup is thick and creamy, and the ham is heated through, about 30 minutes to 1 hour.