I think this might be the tastiest I've ever cooked this dish, it's super yummy!

On those chilly Midwestern days when the wind bites just a little too hard, there's nothing quite like coming home to a warm bowl of creamy ham and potato soup. This recipe holds a special place in my heart because it reminds me of the cozy dinners we used to have at my grandma's house. Her kitchen always had that comforting aroma of something delicious simmering away, and now I get to recreate that magic in my slow cooker. This dish is perfect if you're a busy professional like me who craves homemade comfort food but doesn't have hours to spend in the kitchen.

I love serving this creamy ham and potato soup with a side of crusty bread or warm, buttery rolls. It also pairs wonderfully with a light, fresh salad—think mixed greens with a tangy vinaigrette to balance the richness of the soup. If you're feeling extra indulgent, top your soup with a sprinkle of shredded cheddar or a dollop of sour cream for added flavor and decadence.

Servings: 6

4 cups diced potatoes
1 ½ cups diced ham
1 cup diced carrots
1 cup diced celery
1 small onion, diced
4 cups chicken broth
1 cup heavy cream
1 cup milk
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste

1. Begin by adding the diced potatoes, ham, carrots, celery, and onion into your slow cooker.

2. Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is covered.

3. Add the minced garlic, dried thyme, dried parsley, salt, and pepper to the pot. Give it a good stir to mix everything together.

4. Set your slow cooker to low and cook for 6-8 hours or until the vegetables are tender and the flavors have melded together.

5. About 30 minutes before serving, add the heavy cream and milk to the slow cooker. Stir well and allow it to heat through.

6. Use a potato masher or immersion blender to gently mash some of the potatoes in the soup, giving it a thicker, creamier texture.

7. Adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot.

For a lighter version, you can substitute the heavy cream with half-and-half or even whole milk. If you prefer a smokier flavor, try using smoked ham instead. For a thicker soup, stir in a mixture of 2 tablespoons of cornstarch and 2 tablespoons of cold water about 10 minutes before serving. You can also toss in a handful of shredded sharp cheddar cheese during the last 30 minutes of cooking for an extra cheesy delight.