Slow-Cooker Ham, White Bean, and Potato Soup

This hearty soup is good in the belly and good on the wallet. Potatoes softened in the slow cooker make the soup creamy and thick without a drop of dairy.

  • Minutes Prep Time
  • Hours Total
  • 8 Recipe Yield
  • In the basin of a slow cooker, combine the beans, onion, celery, garlic, carrots, ham hock or ham bone, bay leaves, potatoes, and oregano.
  • Pour in the broth and cover the slow cooker. Cook on high for 4-6 hours or low for 6-8, or until the beans and potatoes are tender.
  • Remove and discard the bay leaves. Remove the ham hock or ham bone, chop any ham left on the bone and set aside, and then discard the bone.
  • Using an immersion blender, blend the soup just slightly to add to the creamy base. (Optional)
  • Then, add in the cooked ham (including the ham from the ham hock or bone), and taste for seasoning.
  • Serve topped with sliced green onions. Yields about 1 1/2 cups per serving.

  • 1 lb Dried Navy or Great Northern Beans
  • 1 Large Onion, Diced
  • 3 Celery Stalks, Diced
  • 4 Garlic Cloves, Minced
  • 2 Carrots, Peeled and Diced
  • 1 Ham Hock or Leftover Ham Bone
  • 2 Bay Leaves
  • 4 Medium Potatoes, Peeled and Diced
  • 1 tbsp Oregano
  • 8 cups Progresso Chicken Broth (2 containers)
  • 2 cups Ham, Cooked and Chopped
  • Salt & Pepper to taste
  • Green Onion, for Garnish

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