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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!

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