1 1/2 lbs russet potatoes, peeled and diced
1 cup of onion, chopped
1/4 cup of flour
946 ml Kitchen Basics No Salt Added Vegetable Stock
1 c. tsp Sea salt mill, or to taste
3/4 c. garlic powder
1/2 c. coarse ground organic black pepper
1 cup of ham, diced
1 cup heavy cream
1 cup of frozen corn kernels
Step 1: Place potatoes, onion, and flour in 6 quarts (2.8 L) slow cooker.
Step 2: Stir in the vegetable stock, salt, garlic powder, pepper, and thyme. Cover.Cook 5 hours.
Step 3: Add the ham, heavy cream, and corn. Cover. Cook 15 minutes or more on HIGH, or until soup has thickened.
Step 4: Cast the soup into bowls to serve. Garnish with chopped parsley, to taste.