Creamy Potato-and-Ham Hock Slow-Cooker Soup Recipe

Southern Living Staff
Updated

Yields: Serves 8

Active time: 45 minutes

Total time: 4 hours 45 minutes

Ingredients

  • 4 1/2 pounds russet potatoes, chopped (about 10 cups)

  • 2 pounds smoked ham hocks (about 3 ham hocks)

  • 2 cups chopped yellow onion (from 1 medium onion)

  • 1 cup chopped celery (from 3 stalks)

  • 2 tablespoons minced garlic cloves (about 4 garlic cloves)

  • 2 tablespoons chopped fresh thyme

  • 2 1/2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 5 cups chicken broth

  • 1 cup heavy cream

  • Chopped fresh chives

  • Hot sauce

Directions

  1. Place potatoes, ham hocks, onion, celery, garlic, thyme, salt, and pepper in a 7-quart slow cooker; add broth, and stir to combine. Cover and cook on HIGH until potatoes are tender, 4 hours. Remove ham hocks, and place on a plate to cool 15 minutes.

  2. Puree soup in slow cooker with an immersion blender until it’s creamy but whole pieces of potato are still visible. Add cream, and stir. Once ham hocks are cool enough to handle, remove all meat and chop; discard fat and bone. Add meat to soup, and stir to combine.