Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, August 25, 2016


1 tbsp butter
1 small leek, sliced
1 garlic clove, minced
1/2 lb ham, cubed
2 medium sweet potatoes, peeled and cubed
4 cups reduced-sodium chicken broth
1/2 tsp dried thyme
2 ounces fresh spinach, stemmed and coarsely chopped

Melt butter in a large saucepan or a Dutch oven over medium heat. Add the leek and garlic and cook, stirring, until tender.

Add the ham to the pan along with the sweet potatoes, broth and thyme; bring to a boil over medium-high heat. Reduce the heat to medium-low and cook 10-12 minutes until the potatoes are tender.

Stir the spinach into the hot soup. Simmer, uncovered, about 2 minutes until the spinach is wilted.

Serve immediately.

Yield: 6 servings
Note: File Photo

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