You’ll Need :
ยฐ5 yellow-fleshed potatoes (about 2.2 lbs/1 kg), peeled and diced
ยฐ1 onion cut into cubes
ยฐ1 celery stalk, cut into cubes
ยฐ1 grated carrot
ยฐ2 cups (500 ml) low-sodium chicken broth
ยฐ1 cup (500 ml) water
ยฐ1 bay leaf
ยฐSalt and pear to taste
ยฐ1 c. (15 ml) all-purpose flour
ยฐ1 cup (250 ml) milk
ยฐ1/3 cup (80 ml) plain yogurt
ยฐ1 c. (15 ml) chopped chives
ยฐ1 cup (250 ml) grated Canadian cheddar cheese
ยฐ1 cup (250 ml) diced black pork
Preparation :
In a 20- to 26-cup (5 to 6.5 L) slow cooker, combine potatoes, onions, celery, carrots, broth, water, bay leaf, ยฝ teaspoon. (2 ml) salt and 1/4 tsp. (1 ml) pepper. Cover and cook for 6 to 8 hours or on high for 3 to 4 hours, or until the potatoes are tender.
Remove the bay leaf and dispose of it. Mash the potatoes well using a potato masher. Stir the flour with the milk and pour it into the slow cooker. Cover and cook over high heat for 15 minutes or until mixture boils around the edges.
Meanwhile, in a small bowl, mix the yogurt with the chives.
Stir in Canadian cheddar cheese and ham. Ladle soup into bowls and add yoghurt to it.
Enjoy !