I have to say that we’ve been pretty lucky in the Buffalo area this winter. We’ve hardly had a winter at all..in fact, I think that we set some sort of record for the warmest December since sometime in the 1800’s!
And…having said all that, I woke up this morning to the harsh slap in the face of the cold reality of lake effect snow and bitter cold. And while I was clearing the snow off of my car, the wind whipped the snow back into my face..and then when I turned the other way, the snow still flew into my face, taking my breath away (and not in the romantic way) , and my freshly curled hair was wet and wilted by the time I was finished…I was thinking that it would be really nice to have something delicious simmering in the slow cooker all day..A stick to your ribs, warm you to the core, meal. Something like this ham and potato soup.
Yeah..most definitely a hot bowl of soup.
Imagine. Curling up under a blanket with a bowl of this piping hot soup.
Ham and potato soup is definitely a comforting meal that can be thrown in the slow cooker in just a few minutes in the morning…and ready for when you get home at night! The aroma of ham and bacon tickles your senses the moment you walk in the door… and continues with every spoonful, while the potatoes and cabbage add a butteriness to the soup that makes you keep wanting to take “just one more bite” …
Life is good. It’s a “The temps will be back up into the upper 40’s by the weekend, so today (and my hair) will be just a bad memory in just a few short days..” kind of good.
- 12 oz ham cut into 1” cubes
- 4 slices bacon, fried crisp and cut into 1” pieces (reserve 2 tbsp grease)
- 1 pound small potatoes, quartered
- 6 oz fresh green beans, trimmed
- 1 large onion, quartered
- ¼ small cabbage, cut in half
- 2 cloves garlic, roughly chopped
- 1 tbsp fresh thyme leaves
- 6 cups chicken stock
- 2 tsp ground black pepper
- Salt (you’ll add the salt at the end, because you never know how salty the ham will be)
- Optional: Brown the potatoes and cabbage in 2 tbsp butter in a large frying pan over medium-high heat before placing them in the slow cooker. It’s not necessary, but you’ll love how deliciously buttery they are, and happy you took the few extra minutes to do this step. Don’t cook them through, just brown them.
- Add the ham, bacon, bacon grease (yes, bacon grease), potatoes, green beans, onion, cabbage, garlic, thyme leaves, and chicken stock, and ground black pepper into the slow cooker. Stir gently to combine all of the ingredients.
- Cook on slow cooker high for four hours, reduce heat to low and cook for four more hours. Taste the broth to see if it needs more salt, and then slowly add salt until it reaches your desired flavor.
- Serve hot, with warm crusty rolls.