5 Russett Potatoes, cut into 1/2” cubes
1 medium yellow onion, diced
1 cup sliced carrots (about 10 baby carrots cut)
1 lb thick cut bacon
1 lb ham cubes
1 teaspoon parsley
4 cups chicken broth
1 cup milk
1/3 cup sour cream
1 cup shredded sharp cheddar cheese
Cut bacon into 1″ pieces and cook in a large skillet over medium high heat until brown. Remove to paper towel lined plate to drain and cool.
In a crockpot combine potatoes, onion, carrot, ham, bacon, broth and parsley. Stir well to mix. Cook on high 4 hours or low 7-8 hours. Turn off crockpot and stir in milk, sour cream and cheese. Stir until cheese is melted and serve immediately.