Ingredients
• 1 tbsp olive oil (optional)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes (about 3–4 medium)
• 2 cups low-sodium chicken or vegetable broth
• 1 cup milk (dairy or plant-based)
• 2 cups cooked ham, diced (leftover or deli)
• 1 cup shredded cheddar cheese (plus extra for topping)
• ½ cup sour cream or Greek yogurt (optional, for creaminess)
• ¼ tsp smoked paprika
• Salt & black pepper to taste
• Fresh chives or green onions, chopped (for garnish)
Instructions
- In a skillet over medium heat, warm olive oil (if using). Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Transfer to a slow cooker. Add potatoes and broth.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Use a potato masher or immersion blender to lightly crush some of the potatoes—this thickens the soup.
- Stir in milk, ham, cheddar cheese, sour cream (if using), smoked paprika, salt, and pepper. Mix until cheese is melted and soup is creamy.
- Taste and adjust seasoning—add more pepper, salt, or a splash of Worcestershire for depth.
- Serve hot, garnished with fresh chives and extra cheese.
✨ Great with:
• Crusty bread or oyster crackers
• A dollop of extra sour cream
• As a holiday side or weeknight staple
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze. Reheat gently on the stove.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 4 , Calories : 320 per serving , Net Carbs: 28g , Fats: 14g , Protein: 22g