Creamy Ham And Potato Soup Crock Pot. Put everything into a slow cooker, along with the chicken broth, salt and pepper and stir. Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker.
Dice potatoes with skins on in 1/2″ squares (or so) and put those around hocks in pot. Add milk and sour cream. Let the soup cook for another 30 minutes for it to thicken.
Stir in milk and sour cream. Cover and cook on high until potatoes are tender, 4 hours. While veggies sauté, chop ham/potatoes and gather other ingredients.
Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Add potatoes, onion, carrots, ham, ham bone/hock, parsley, thyme, pepper and broth to a large crock pot. After the soup cooks, remove about 1 cup of broth from the slow cooker and place it in a bowl or large measuring cup.
Stir in the sour cream until fully combined. Once done cooking, remove the ham bone, shred any leftover ham into the soup and remove the bay leaves. Using a potato masher, mash about 3/4 of the potatoes.
Peel the potatoes and chop them into 1 inch chunks. Cook 15 minutes longer on high or until soup is thickened. Season with salt and pepper, to taste.
Add the chicken broth, ham, and mashed potatoes. Add potatoes, carrots, celery, onion, ham, salt, pepper, parsley, garlic, and broth. Stir in the evaporated milk, and continue to cook for 30 more minutes.
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