Slow Cooker Ham & Gruyère Potato Soup
Yield: 8-10 servings
Total Time: 9h 30m
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Accompaniment: crusty french bread
Ingredients
For the slow cooker
- 500g (~1.1 lb.) spiral ham slices, large dice
- 4 tbsp unsalted butter
- 1,200g (~5-6 cups) russet potatoes, large dice
- 335g (~2 ¼ cups) yellow onion, diced
- 300g (~2 cups) carrots, sliced
- 200g (~1 ⅓ cups) celery, sliced
- 18g (~5-6 cloves) garlic, finely chopped
- 454g (~1 lb.) smoked Gruyère cheese, freshly shredded
- 250mL (~1 cup) Pinot Grigio
- 250mL (~1 cup) heavy cream
- 150g (~⅔ cup) sour cream
- salt, to taste
- ground black pepper, to taste
For the roux
- 7 tbsp unsalted butter, divided
- 50g (~6 tbsp) all-purpose flour
For the broth
- 1,500mL (~6 cups) hot water
- 1 tbsp Better than Bouillon Roasted Chicken base
- 1 tbsp Better than Bouillon Sautéed Onion base
- 1 tbsp Worcestershire
- 1 tbsp ponzu
- 1 tbsp rice vinegar
- 2 tsp Dijon mustard
- 2 tsp dried thyme, optionally crushed
For serving
- smoked Gruyère cheese, freshly shredded
- bacon, cooked and chopped
- scallions, greens, sliced
Instructions
Step 1: Gather all of the ingredients for the broth.
Step 2 (optional): Use a mortar and pestle to crush the dried thyme leaves into a powder.
Step 3: In the slow cooker add the hot water, bouillon bases, Worcestershire, ponzu, rice vinegar, Dijon mustard, and dried thyme.
Step 4: Whisk to combine.
Step 5: Gather all of the ingredients for the slow cooker.
Step 6: Peel and large dice the potatoes, set aside.
Step 7: Peel and dice the onion.
Step 8: Leave the skin on the carrots and slice.
Step 9: Slice the celery.
Step 10: Toss to combine and set aside.
Step 11: Peel and finely chop the garlic, set aside.
Step 12: Dice the ham and add it to the slow cooker. Place the cheese, heavy cream, and sour cream in the fridge until needed.
Step 13: Heat the butter in a large skillet over medium heat for 4 mins.
Step 14: Add the onions, carrots, and celery.
Step 15: Cook, stirring every 2 mins, until softened and starting to brown. About 20 mins.
Step 16: Add the garlic and cook, stirring frequently, until fragrant. About 1-2 mins.
Step 17: Add the wine.
Step 18: Bring to a simmer.
Step 19: Cook until mostly evaporated, about 5-6 mins.
Step 20: Add the skillet contents to the slow cooker.
Step 21: Add the potatoes to the slow cooker and stir to combine.
Step 22: Cover and cook on LOW for 7 hrs 30 mins.
Step 23: When 7 hrs 30 mins is up, gather the ingredients for the roux and remove the sour cream from the refrigerator to warm up.
Step 24: Dice 1 tbsp of butter into small pieces and place in the freezer to chill until needed.
Step 25: Heat the remaining butter in a saucepan over medium heat for 4 mins.
Step 26: Add the flour.
Step 27: Cook, whisking frequently, until darkened. About 6 mins. Remove from heat.
Step 28: Add the roux to the slow cooker and whisk until fully incorporated.
Step 29: Freshly grate the Gruyère cheese.
Step 30: Add the heavy cream, sour cream, and cheese to the slow cooker.
Step 31: Whisk until smooth, then cover and cook on HIGH for an additional 30 mins.
Step 32: Gently mash the soup a few times with a potato masher — Avoid mashing all of the potatoes.
Add the cold diced butter and whisk until smooth.
Step 33: Let the soup rest for 15 mins then season with salt and ground pepper, to taste (I used 1 tsp salt and 1 tsp ground pepper).