Slow Cooker Beef Beef Ham Potato Soup-Hearty Comfort

Slow Cooker Beef Beef Ham Potato Soup is the ultimate comfort food, a hearty hug in a bowl that promises to banish chills and fill your home with an irresistible aroma. There’s something inherently soul-warming about a dish that simmers for hours, allowing flavors to meld and deepen into pure deliciousness. People adore this soup because it’s incredibly satisfying, packed with tender chunks of beef, sabeef hamy ham, and fluffy potatoes, all swimming in a rich, creamy broth. It’s the kind of meal that transports you to a cozy cabin, even on a bustling weeknight. What truly sets this Slow CoBeef Hamr Beef Ham Potato Soup apart is its effortless preparation. You can toss everything into your slow cooker in the morning and return to a masterpiece, perfect for busy families or anyone craving a fuss-free yet incredibly flavorful meal. Get ready to discover your new go-to recipe for cozy evenings and satisfied smiles!

Ingredients:

• 2 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
• 1 pound fully cooked beef ham, cut into 1-inch cubes
• 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to tastebeef hams ham is salty)
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup milk (or heavy cream for a richer soup)
• 1/4 cup chopped fresh parsley, for garnish

Preparing Your Slow CoBeef Hamr Beef Ham Potato Soup

Searing the Beef and Building Flavor

This first step is crucial for developing a deep, rich flavor profile in your soup. We’re going to get a beautiful sear on the beef chuck roast, which caramelizes the natural sugars and adds a fantastic depth that slow cooking alone can’t achieve. In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat until it shimmers. While the oil is heating, make sure your beef cubes are patted dry with paper towels. This is another key to a good sear – moisture steams, it doesn’t brown. Carefully add the beef cubes to the hot skillet in a single layer, being careful not to overcrowd the pan. You’ll likely need to work in batches. Sear the beef for about 2-3 minutes per side, until deeply browned and crusty. Don’t worry about cooking it through at this stage; we just want that beautiful color and flavor. Once seared, transfer the beef to your slow cooker insert.

Creating the Roux and Aromatics

Now that our beef is happily nestled in the slow cooker, we’re going to create a base for our soup’s creamy texture and aromatic foundation. In the same skillet you used for the beef, reduce the heat to medium. If there’s an excessive amount of rendered fat, you can pour off some, leaving about a tablespoon or two. Add the chopped yellow onion to the skillet and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. We’re not looking for browning here, just a gentle softening to release its sweetness. Next, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Now, sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir continuously for about 1-2 minutes, cooking the raw flour taste out and forming a paste called a roux. This roux will help thicken our soup beautifully as it cooks.

Combining and Simmering the Soup

With our roux and aromatics ready, it’s time to bring everything together in the slow cooker. Pour the 6 cups of beef broth and 1 cup of water into the skillet with the onion, garlic, and flour mixture. Stir well, scraping up any browned bits from the bottom of the pan – that’s pure flavor! Bring this mixture to a gentle simmer and continue stirring until it thickens slightly. This slurry is what will give our soup its rich, velvety texture. Once thickened, carefully pour this mixture over the seared beef in your slow cooker.beef hamd the cubed ham, the cubed Yukon Gold potatoes, dried thyme, dried rosemary, black pepper, and the 1/4 teaspoon of salt. Stir everything gently to ensure the ingredients are well combined and mostly submerged in the liquid.

The Slow Cooking Process

Now for the magic of slow cooking! Place the lid securely on your slow cooker. Set the cooking temperature to LOW and let it cook for 6 to 8 hours. The low and slow cooking method will tenderize the beef beautifully, allowing it to become melt-in-your-mouth delicious. It also gives all the flavors time to meld and deepen. If you’re in a hurry, you can set your slow cooker to HIGH for 3 to 4 hours, but the results on low are generally superior in terms of tenderness and flavor development. During this time, the potatoes will soften and absorb the sabeef hamy broth, and the ham will release its salty, smoky essence throughout the soup. It’s a wonderfully hands-off cooking process that fills your home with an inviting aroma.

Finishing Touches for Creaminess and Garnish

Beef Hamyour Slow Cooker Beef Ham Potato Soup approaches the end of its cooking time, it’s time for the final touches that will elevate it from good to absolutely outstanding. About 30 minutes before serving, carefully remove the lid from the slow cooker. In a small bowl, whisk together the 1 cup of milk (or heavy cream, if you’re feeling indulgent) with a couple of tablespoons of the hot broth from the slow cooker. This tempering process helps prevent the milk from curdling when added to the hot soup. Gently stir this tempered milk mixture back into the slow cooker. Stir well to incorporate. Continue to cook uncovered for the remaining 30 minutes, allowing the soup to thicken slightly and the flavors to marry perfectly. Taste the soup and adjust the salt and pepper asbeef hameded, remembering that the ham already contributes saltiness. Ladle the hearty soup into bowls and garnish generously with freshly chopped parsley for a burst of color and freshness.

Conclusion:

And there you have it – a hearty and incredibly satisfying bowl of Slow Cooker Beef Beef Ham Potato Soup! This recipe truly delivers on comfort and flavor, making it a perfect meal for a chilly evening or any time you’re craving something warm and delicious. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich and savory masterpiece. Don’t be afraid to adjust the seasonings to your liking; the beauty of homemade soup is its adaptability!

For serving suggestions, I love to pair this soup with crusty bread for dipping, a simple side salad, or even a sprinkle of shredded cheddar cheese and a dollop of sour cream right on top. If you’re feeling adventurous with variations, consider adding a handful of fresh spinach in the last 30 minutes of cooking for an extra boost of greens, or perhaps a pinch of smoked paprika for a deeper flavor profile. This Slow Cooker Beef Hamf Ham Potato Soup is incredibly forgiving and always a crowd-pleaser. Enjoy every spoonful!

Frequently Asked Questions:

Can I freeze this Slow CoBeef Hamr Beef Ham Potato Soup?

Absolutely! Once completely cooled, this soup freezes beautifully. Store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

What kind of potatoes work best for this soup?

Russet or Yukon Gold potatoes are excellent choices. They hold their shape well during the slow cooking process and contribute to a creamy texture without becoming mushy.

Slow Cooker Beef Ham Potato Soup-Hearty Comfort

A hearty and comforting slow cooker soup featuring tender beef chuck roast, savory beef ham, and fluffy potatoes in a rich, flavorful broth.

Prep Time
30 Minutes

Cook Time
7 Hours

Total Time
30 Minutes

Servings
6-8 servings

Ingredients

• 2 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
• 1 pound fully cooked beef ham, cut into 1-inch cubes
• 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste as beef hams are salty)
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup milk (or heavy cream for a richer soup)
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Step 1
   Sear the beef chuck roast in olive oil over medium-high heat in batches until deeply browned on all sides. Transfer the seared beef to your slow cooker insert.
2. Step 2
   In the same skillet, soften the chopped yellow onion over medium heat, then add minced garlic and cook until fragrant. Sprinkle with flour and cook for 1-2 minutes to form a roux.
3. Step 3
   Pour beef broth and water into the skillet, stirring to incorporate the roux and scrape up browned bits. Bring to a gentle simmer until slightly thickened, then pour over the beef in the slow cooker. Add the cubed beef ham, potatoes, thyme, rosemary, pepper, and salt. Stir to combine.
4. Step 4
   Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and potatoes are cooked through.
5. Step 5
   About 30 minutes before serving, whisk milk or cream with a couple of tablespoons of hot broth. Temper this mixture into the slow cooker. Continue to cook uncovered for the remaining 30 minutes, allowing the soup to thicken slightly.
6. Step 6
   Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.