3 medium (3 1/2 cups) Yukon gold potatoes, peeled, cubed 1/2-inch*
1 large (1 1/4 cups) leek, cleaned, trimmed, sliced 1/8-inch
2 medium (1 cup) carrots, peeled, sliced
1 teaspoon finely chopped fresh garlic
12 ounces (2 cups) ham, cubed 1/2-inch
1 (48-ounce) carton (6 cups) chicken broth
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup fresh chopped parsley
Melt butter in 10-inch skillet until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat just 5-7 minutes or until leeks are tender.
Place vegetables and all remaining ingredients except parsley in slow cooker. Cook on low heat setting 4-6 hours or High heat setting 2-4 hours, or until potatoes are tender. Just before serving; stir in parsley.
*Substitute any type of potato.
Omit ham for a vegetarian soup.