Slow Cooker Ham and Potato Soup Recipe 

 Place potatoes, onion, and flour in 6 quarts (2.8 L) slow cooker.
 Stir in the vegetable stock, salt, garlic powder, pepper, and thyme. Cover. Cook 5 hours.
 Add the ham, heavy cream, and corn. Cover. Cook 15 minutes or more on HIGH, or until soup has thickened.
 Cast the soup into bowls to serve. Garnish with chopped parsley, to taste. 

Topping Ideas: crispy crumbled bacon , shredded cheddar cheese , sour cream , chopped green onion , and chives .

Notes:
 To store leftovers: Always allow the soup to cool to room temperature before you put it in the fridge. Transfer the cooled soup to a sealable container and is good up to 4 days.
 Freezing is not recommended for potato soups and creamy soups such as this.
 Half and half or whole milk work well instead of the heavy cream.
 Other options for thickening the soup: Potato flakes or Cornstarch.
 This soup is hearty, so I usually do not serve anything with it unless it’s a fun salad and I plate it like a soup & salad combo. Broccoli salad pairs well as does a Strawberry Spinach Salad, or an Apple Pecan Salad. This makes a great combination of hearty and fresh! 

Try this delicious Slow Cooker Ham and Potato Soup and let us know how it turns out!