2poundsrussett potatoes, peeled and cut into 1-inch cubes
2carrots, peeled and diced
2celery ribs, diced
4garlic cloves, minced
12ouncesham steaks, diced into 1/2-inch cubes
4sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2teaspoonground black pepper to taste
4cupschicken stock (homemade or store bought)
Chopped parsley for garnish (optional)
Place the potatoes, corn, onion, carrots, celery, garlic, ham, thyme and ground black pepper in the slow cooker. Pour the chicken broth over. Stir well, cover and cook on low for 7-8 hours or on high for 4 hours.
Scoop out some of the potatoes into a plate and mash them with a fork (it's OK if you get some of the ham and other vegetables - they won't really mash much). Return the mashed potatoes to the crock pot, stirring them in to thicken the broth.
Stir in the heavy cream and sour cream and cook on high for 15 to 30 minutes.
Taste for seasoning and serve. Garnish with chopped fresh parsley if desire.
The longer you cook the soup after adding the heavy cream and the sour cream, the thicker it will get.