Food and Recipes Slow Cooker Recipes Creamy Potato-And-Ham Hock Slow-Cooker Soup 5.0 (3) 3 Reviews This smoked ham hock soup is big on flavor and low on effort. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. Southern Living's editorial guidelines Updated on March 21, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 45 mins Total Time: 4 hrs 45 mins Servings: 8 This smoked ham hock soup is big on flavor but low on effort. (Find ham hocks in the meat department at the grocery store.) Because all the ingredients sit in the slow cooker together, the potatoes soak up each element, especially the ham, so every bite is a full-flavored one. With chunky pieces of potato and chopped ham hock, this soup is a filling entrée option. The heartiness of a creamy soup like this is perfect for a comforting dinner throughout the season (or anytime of year, really!). We like to add a splash of hot sauce at the end to add a kick to this creamy soup. Serve with crusty bread, a salad, and hot sauce on the side for an easy meal both kids and adults will love. Fresh chopped chives give extra color with the hot sauce on top. Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall Ingredients 4 1/2 lbs. russet potatoes, chopped (about 10 cups) 2 lbs. smoked ham hocks (about 3 ham hocks) 2 cups chopped yellow onion (from 1 medium onion) 1 cup chopped celery (from 3 stalks) 2 Tbsp. minced garlic cloves (about 4 garlic cloves) 2 Tbsp. chopped fresh thyme 2 1/2 tsp. kosher salt 1 tsp. black pepper 5 cups chicken broth 1 cup heavy cream Chopped fresh chives Hot sauce Directions Add items to slow cooker crock: Place potatoes, ham hocks, onion, celery, garlic, thyme, salt, and pepper in a 7-quart slow cooker; add broth, and stir to combine. Cover and cook on HIGH until potatoes are tender, 4 hours. Remove ham hocks: Remove ham hocks, and place on a plate to cool 15 minutes. Puree soup: Puree soup in slow cooker with an immersion blender until it's creamy but whole pieces of potato are still visible. Add cream, and stir. Test Kitchen Tip If you don't own an immersion blender, transfer half of the hot soup to a regular blender. Remove the center piece on the blender's lid to allow steam to escape. Secure lid on the blender, and cover opening with a towel; process until smooth. Return pureed potato soup to the slow cooker. Add ham: Once ham hocks are cool enough to handle, remove all meat and chop; discard fat and bone. Add meat to soup, and stir to combine. Garnish, and serve: Ladle soup in bowls; top with chopped chives and a dash of hot sauce. Rate It Print