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8 c. Russet potatoes, diced 1 yellow onion, diced 2 large carrots, peeled and chopped 1/2 c. chopped celery 16 oz. cubed ham 1 tsp. cracked black pepper 1 tsp. kosher salt 1/4 c. flour 4 c. chicken broth 1 1/2 c. heavy cream 1/2 c. sour cream Add potatoes, onion, carrots, celery, ham, kosher salt, pepper and chicken broth to crock-pot. Cook on low 7 to 8 hours, or high 4 to 5 hours. Using potato masher, mash about 1/3 of the potatoes. Add the flour, heavy cream and sour cream; stir everything together. Cover and cook on high an additional 15 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |