Crock Pot Creamy Potato and Ham Soup

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• 3 pounds little potatoes, cut into quarters (about 6-7 cups)
  Ingredient note

  Source: 3 pounds little potatoes, cut into quarters (about 6-7 cups)
• 3 cups diced ham
  Ingredient note

  Source: 3 cups diced ham
• 1 each large carrot, diced
  Ingredient note

  Source: 1 large carrot, diced
• 1 each medium onion, diced
  Ingredient note

  Source: 1 medium onion, diced
• 2 teaspoons dried parsley (optional)
  Ingredient note

  Source: 2 teaspoons dried parsley (optional)
• 1 teaspoon dried thyme
  Ingredient note

  Source: 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
  Ingredient note

  Source: 1/2 teaspoon black pepper
• 6 cups chicken broth (can use low or no sodium)
  Ingredient note

  Source: 6 cups chicken broth (can use low or no sodium)
• 1 1/2 cups heavy cream
  Ingredient note

  Source: 1 1/2 cups heavy cream
• 1 cup instant potato flakes
  Ingredient note

  Source: 1 cup instant potato flakes
• As Needed salt
  Ingredient note

  Source seasoning: salt (to taste)

1. In a 6 qt (or larger) slow cooker, add in 3 pounds little potatoes, cut into quarters, 3 cups diced ham, 1 large carrot, diced and 1 medium onion, diced.
2. Sprinkle with 2 teaspoons dried parsley, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
3. Pour 6 cups chicken broth over mixture.
4. Cover slow cooker with the lid and cook on low for 6-8 hours.
5. Then take out about half of the cooked potatoes and mash them up.
6. Put the mashed potatoes back into the slow cooker.
7. Pour in 1 1/2 cups heavy cream. Stir well.
8. Slowly add in 1 cup instant potato flakes, a little at a time, and stir until it's reached your desired consistency (you may not use the full cup, it just depends on how thick you want the soup).
9. Put the lid back on and cook on low for another 15 minutes. Taste and add salt (to taste).