- Place potatoes, corn, onion, carrots, celery, garlic, ham, thyme and pepper in slow cooker.
- Add chicken stock.
- Stir well, cover and cook on low for 7-8 hours or on high for 4 hours.
- Remove some of the potatoes onto a plate and mash them with a fork.
- Return the mashed potatoes to slow cooker, stirring them in to thicken the broth.
- Stir in the half and half and sour cream and cook on high for 15-30 minutes.
- Season to taste and serve.
- Garnish with chives.
Serves 8.
Tip: The soup will get thicker the longer you cook it after adding the half and half and sour cream.
Approximate nutritional information (not including seasoning to taste):
280 calories, 8 g total fat, 3.5 g saturated fat, 45 mg cholesterol, 350 mg sodium, 38 g carbohydrate, 5 g fiber, 6 g sugar, 16 g protein
