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Ingredients

1 large ham hock 2 onions, chopped 1 large carrot, chopped 4 cups water, or more as needed 2 tablespoons chicken base (such as Better Than Bouillon® Roasted Chicken Base) 1 tablespoon rubbed sage leaves 8 sprigs fresh thyme 2 sprigs fresh rosemary 1 ½ pounds Yukon Gold potatoes, cubed 1 pound purple potatoes, cubed ½ pound red potatoes, cubed 3 small tomatoes, diced 1 cup cubed ham, or more to taste ½ cup salted butter ½ cup all-purpose flour 1 cup half-and-half ¼ cup shredded Cheddar cheese, or to taste

Nutrition Info

595.6 calories carbohydrate: 58 g cholesterol: 96.9 mg fat: 34.1 g fiber: 6 g protein: 20.3 g saturatedFat: 17.9 g servingSize: - sodium: 1179.1 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.

6 servings

This slow cooker ham and potato soup turned out amazing and got a definite do-over rating by friends and family.