Description
This Mississippi Sin Ham and Potato Soup is a rich and comforting slow cooker recipe featuring shredded hash browns, tender ham, creamy cheeses, and a kick of hot sauce. Slow-cooked for eight hours, the soup develops deep, hearty flavors perfect for cozy meals any time of year.
Ingredients
Scale
Main Ingredients
- 1 (32-oz) frozen shredded hash browns
- 4 cups chicken broth
- 1¼ lb chopped cooked ham
- 2 Tbsp Worcestershire sauce
- 2½ Tbsp hot sauce
- 1½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 (8-oz) package cream cheese
- 2 cups shredded cheddar cheese
- 1 (8-oz) container sour cream
- 2 green onions, chopped (for garnish)
Instructions
- Combine Ingredients in Slow Cooker: Place the frozen shredded hash browns into a 6-quart slow cooker. Add the chicken broth, chopped cooked ham, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, pepper, and the package of cream cheese.
- Cook on Low for 8 Hours: Cover the slow cooker and cook the mixture on the LOW setting for 8 hours, allowing the flavors to meld and the potatoes to soften thoroughly.
- Add Cheeses and Sour Cream: After cooking, stir in the shredded cheddar cheese and sour cream until the cheese has fully melted and the soup is creamy.
- Garnish and Serve: Spoon the soup into bowls and garnish with chopped green onions for a fresh and mild onion flavor.
Notes
- Use cooked ham to save time and enhance flavor; leftover or deli ham works well.
- Adjust hot sauce according to your spice preference.
- The cream cheese and cheddar blend create a rich, velvety texture; use full-fat for best results.
- This soup can be refrigerated for up to 4 days or frozen for longer storage.
- For a thicker soup, simmer uncovered for an additional 15-20 minutes after adding cheeses.
