You’ll Need :
°5 yellow-fleshed potatoes (about 2.2 lbs/1 kg), peeled and diced
°1 onion cut into cubes
°1 celery stalk, cut into cubes
°1 grated carrot
°2 cups (500 ml) low-sodium chicken broth
°1 cup (500 ml) water
°1 bay leaf
°Salt and pear to taste
°1 c. (15 ml) all-purpose flour
°1 cup (250 ml) milk
°1/3 cup (80 ml) plain yogurt
°1 c. (15 ml) chopped chives
°1 cup (250 ml) grated Canadian cheddar cheese
°1 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, ½ 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 !