Grandmas secret to staying warm in March. Just 4 ingredients for the thickest most comforting bowl you will ever eat

When March winds rattle the windows and the fields are still more brown than green, this old Amish-style ham and potato soup is what kept my mother and her mother before her warm clear through. It’s thick as a good chowder, made with just four simple ingredients you probably have on hand, and it simmers away in the slow cooker while you go about your day. This is the sort of practical, stick-to-your-ribs farmhouse cooking that grew out of Midwestern barns and small-town church suppers—nothing fancy, just honest food that turns leftover ham and a sack of potatoes into the most comforting bowl you’ll eat all month.

Ladle this thick ham and potato soup into warm bowls and finish with a good grind of black pepper and maybe a small pat of butter melting on top. It’s wonderful with a slice of crusty bread, cornbread, or a pan of warm dinner rolls for dipping into the creamy broth. A simple side of pickles or a crisp green salad helps cut through the richness if you like a bit of contrast. Around here, we often serve it with applesauce or sliced fresh apples on the side, just the way the old farm tables did—sweet, simple, and satisfying.

Servings: 6

6 cups peeled and diced russet potatoes (about 6 medium potatoes)

Peel the russet potatoes and cut them into small, bite-sized cubes so they soften and release their starch easily. Dice the cooked ham into small chunks as well.

Place the diced potatoes into the bottom of a 4- to 6-quart slow cooker, spreading them in an even layer so they cook evenly and help thicken the soup.

Add the diced ham over the potatoes. The ham will season the soup as it cooks, so you may not need much extra salt.

Pour the whole milk and heavy cream over the potatoes and ham. Gently stir everything together so the potatoes are mostly submerged and the milk and cream are well combined.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very soft and the soup is noticeably thick and creamy. Avoid lifting the lid too often so the heat and steam stay in.

Once the potatoes are tender, use a potato masher or the back of a large spoon to gently mash some of the potatoes right in the slow cooker. Mash just enough to release their starch and thicken the broth while still leaving plenty of potato chunks for texture.

Stir the soup well after mashing and check the consistency. It should be thick, creamy, and hearty, with visible chunks of ham and potato suspended in the white broth. If it seems too thick, you can stir in a splash of extra milk; if it’s thinner than you like, let it cook uncovered on HIGH for another 15 to 20 minutes to reduce slightly.

Taste the soup and add kosher salt only if needed, since ham can be quite salty on its own. Ladle into bowls, garnish each serving with a dash of black pepper, and serve piping hot while it’s still steaming from the slow cooker.

This old-fashioned soup is meant to be simple, but you can still nudge it to fit your table. For an even thicker, almost stew-like bowl, mash more of the potatoes or let the soup cook uncovered for the last 20 to 30 minutes so it reduces and concentrates. If you prefer a lighter version, use 2% milk in place of whole milk and swap the heavy cream for half-and-half; the soup will still be creamy, just a bit less rich. To stretch the pot for a bigger family, add an extra cup or two of diced potatoes and top off with enough milk to keep everything just covered. For a touch of onion flavor without adding more ingredients, cook this using a smoked ham that already has a seasoned crust or bone attached; nestle the bone into the slow cooker and remove it before serving for deeper flavor. You can also stir in a spoonful of butter at the end for extra farmhouse richness. Leftovers thicken as they sit, just like Grandma’s did, so when reheating on the stove, loosen with a splash of milk and warm gently, stirring often so it doesn’t scorch on the bottom.