Ingredients

• 1 large ham hock
• 2 onions , chopped
• 1 large carrot , chopped
• 4 cups water , or more as needed
• 2 tablespoons chicken base , such as Better Than Bouillon® Roasted Chicken Base
• 1 tablespoon rubbed sage leaves
• 8 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1.5 pounds Yukon Gold potatoes , cubed
• 1 pound purple potatoes , cubed
• 0.5 pounds red potatoes , cubed
• 3 small tomatoes , diced
• 1 cup cubed ham , or more to taste
• 0.5 cups salted butter
• 0.5 cups all-purpose flour
• 1 cup half-and-half
• 0.25 cups shredded Cheddar cheese , or to taste

Instructions

1. 1 Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
2. 2 Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
3. 3 Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
4. 4 Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.

Nutrition per serving