- 3 cups diced ham
- 1 medium onion, finely chopped
- 5 cups water
- 2 tbsp chicken bouillon
- 6 large potatoes, peeled and diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dill weed
- 1/2 cup flour
- 2 cups milk or half and half
- 1 12-ounce can evaporated milk
- Chopped chives for garnish, optional
Combine ham, onion, water, bouillon, potatoes, salt, pepper, and dill weed in a large slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Increase heat to high setting if needed. Stir flour into milk (half and half) and add to soup, along with evaporated milk. Stir well to blend. Cover and heat 30 minutes.
Serve garnished with chives if desired.
6 servings
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For a thicker soup, add a few instant potato flakes or a small amount of xanthan gum until soup is desired consistency.