Slow Cooker Ham and Potato Soup from Holiday Leftovers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 large, yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 - 2 lbs. of leftover holiday ham, chopped
  • Approximately 4 cups leftover holiday potatoes (scalloped, mashed, etc.)
  • 1 cup leftover roasted butternut squash, chopped
  • 2 tsp. Herbs de Provence
  • 1-2 bay leaves
  • Fresh ground pepper, to taste
  • 4 cups reduced-sodium chicken broth
  • 8 oz. frozen sweet garden peas
  • 1 cup nonfat plain greek yogurt
Instructions
  1. Spray the bowl of a slow cooker with nonstick cooking spray.
  2. Add onions and garlic to the bottom of the bowl.
  3. Top with chopped ham, potatoes and butternut squash.
  4. Add herbs de provence, bay leaves and pepper (salt is probably not needed due to the salt in the ham and potatoes, but add some if you feel it is necessary)
  5. Add chicken broth and stir to combine.
  6. Cover and cook on low for 7 hours or high for 3-4 hours.
  7. Use a potato masher, if needed, to break down potatoes further.
  8. Add greek yogurt and peas. Stir to combine.
  9. Cook an additional 15 minutes to heat through.
  10. Serve with additional greek yogurt or sour cream and crackers, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-ham-potato-soup-holiday-leftovers/