2.5 lbs potatoesaround 15 medium potatoes, cubed (note 1)
2 cups cubed/diced cooked ham
1 stalk celerydiced
1 small oniondiced
1 cup sliced carrots2 medium carrots
3 cups chicken broth
1 teaspoon dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika powder
1⁄2 teaspoon freshly ground pepper
1⁄2 teaspoon dried marjoram
1⁄4 teaspoon ground nutmeg
2 bay leaves
1 cup heavy creamnote 2
2 tablespoons cornstarch
1⁄2 cup sour cream
place the potatoes, onion, celery, carrots, ham, all spices, bay leaves and chicken broth in the slow cooker, cover and cook on low for 7-8 hours or on high for 3-4 hours.
Once the potatoes are fork tender stir the starch into the heavy cream until there are no lumps left
Pour the heavy cream mixture into the slow cooker, add the mustard and the sour cream and cook another 25 minutes on high. (If you want the soup to be even thicker mash around 3⁄4 of the potatoes and the vegetables with a potato masher)
Add salt and pepper to taste and serve hot.
Garnish with freshly chopped parsley if wanted.
Note 1: if you want the potatoes to hold their shape use Yukon Gold potatoes. If you like it thicker and more like mashed potatoes use something like russet potatoes. Note 2: You can use milk instead of the heavy cream if you want to save some calories. Tastes also great with sausages or wiener instead of ham.