6 slices Bacon – cooked until crispy
2 ½ lbs. Russet potatoes – diced
1 Onion – diced
2 large Carrots – peeled and chopped
1/2 cup Celery – chopped
4 Garlic Cloves – minced
2-3 cups Cubed Ham Steaks
4 Sprigs of fresh thyme or ¼ tsp. dried thyme
1 tsp. Salt
½-1 tsp. Fresh cracked black pepper – to taste
¼ cup Flour
4 ½ cups Chicken stock
1 ½ cups Heavy cream (Half and half or whole milk will also work.)
½ cup Sour cream
Cook bacon in skillet until very crispy. Set aside 2 strips of bacon to crumble for topping.
Add the diced potatoes, onion, carrot, celery, garlic, ham, bacon, thyme, salt, pepper, and chicken stock to your slow cooker.
Cook on low 7-8 hours, or high 4-5 hours.
Remove 2-3 cups of the soup and mash (don’t worry, the ham will not mash), then return the mashed mixture to the slow cooker. Stir well.
Add the flour, heavy cream, and sour cream and stir everything together.
Cover and cook on high for an additional 15 minutes.