Step 1

place the potatoes, onion, celery, carrots, ham, all spices, bay leaves and chicken broth in the slow cooker, cover and cook on low for 7-8 hours or on high for 3-4 hours.

Step 2

Once the potatoes are fork tender stir the starch into the heavy cream until there are no lumps left

Step 3

Pour the heavy cream mixture into the slow cooker, add the mustard and the sour cream and cook another 25 minutes on high. (If you want the soup to be even thicker mash around 3⁄4 of the potatoes and the vegetables with a potato masher)

Step 4

Add salt and pepper to taste and serve hot.

Step 5

Garnish with freshly chopped parsley if wanted.