INGREDIENTS
8 cups hash browns, cubed (6-7 potatoes)
2 packs of ham cubes
1 carton of low-sodium chicken broth
1 1/2 cups heavy cream or half and half cream
1/2 cup sour cream
1/4 cup all-purpose flour
2 celery ribs, diced
2 carrots, diced
1 yellow onion, diced
Kosher salt and freshly ground pepper to taste
PREPARATION
Place the potatoes, ham, celery, carrots and onion in the slow cooker, season generously with salt and pepper and pour in the chicken broth.
Cover the slow cooker and cook over high heat for 4-5 hours, or until the potatoes are cooked through and fork tender. Mash the potatoes lightly (they don’t need to be smooth).
In a small bowl, whisk together the heavy cream and flour until the flour is completely dissolved, then stir into the soup with the crème fraîche.
Cover the slow cooker again and cook over high heat for 15-20 minutes, or until the soup is hot and creamy.
Pour the soup into serving bowls and serve hot. Enjoy!
Recipe adapted from Dinner Then Dessert
Nowhere do you mention what to do with the sour cream.
You add the sour cream to the half n half and flour mixture after you blend the half n half and flour. They don’t call it sour cream though in the directions. That is why it’s confusing.
It doesn’t say about the sour cream, but more than likely you add it with the cream/flour mix, or maybe dab on top of your own bowl?
Can I use milk instead of half in half?