2.5 lbs potatoes around 15 medium potatoes, cubed 2 cups cubed/diced cooked ham 1 stalk celery diced 1 small onion diced 1 cup sliced carrots 2 medium carrots 3 cups chicken broth 1 teaspoon dijon mustard 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon paprika powder 1/2 teaspoon freshly ground pepper 1/2 teaspoon dried marjoram 1/4 teaspoon ground nutmeg 2 bay leaves 1 cup heavy cream 2 tablespoons cornstarch 1/2 cup sour cream

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. Once the potatoes are fork tender stir the starch into the heavy cream until there are no lumps left
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)
Add salt and pepper to taste and serve hot
Garnish with freshly chopped parsley if wanted