Ham and Navy Bean Slow Cooker Soup

It seems ludicrous to make a pot of soup when it's almost 30*C outside, but we have to defrost our freezer next week so I'm trying to empty it out. I had everything I needed, so this was dinner tonight. The bowl pictured is my first son's bowl. He likes his soup with crackers. This recipe came out of my head- a Meals Maven exclusive.

1 can navy beans, rinsed well
4 c. chicken stock
4 c. ham stock
1/2 ham steak, diced
3 carrots, sliced
3 stalks of celery, sliced
3 large garlic cloves, sliced
1.5 c chopped potatoes
1/2-1 c. whipping cream
2 tbsp all-purpose flour
2 tbsp butter
1/4 tsp paprika
1/8-1/4 tsp ground black pepper

A note, to start: you don't have to use whipping cream. Use whatever milk you have on hand. I had that in the freezer, so I used it. Ordinarily I don't use such a fatty cream for milk soups- usually homogenized, if we have it, skim milk, or half & half, 

Combine all ingredients except beans, whipping cream, flour, and butter in the slow cooker. Cook on high until it comes to a simmer.
At that time, melt the butter in a saucepan. Mix in the flour, then add ladelfuls of soup, stirring to thicken slightly. Add more flour if you desire a more thick soup.
Return the thickened stock to the slow cooker, turn the heat off, and add the cream and beans. Serve immediately. 
This would have been delicious if served over something green, like fresh baby spinach, or a handful of frozen peas. However, I used what I had, and it turned out very tasty. 

Verdict: Husband said "It smells really good in there," as I was cooking, and came back for seconds. My first born gobbled up his bowl almost completely. My second born was having a temper tantrum, so I didn't bother giving him any tonight but will definitely serve leftovers for lunch tomorrow. It was very tasty.