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Add potatoes, onion, carrots, celery, ham, salt, pepper, and chicken broth to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, until the potatoes are tender.
Use a potato masher to mash about ⅓ of the potatoes right in the slow cooker.
In a separate bowl, whisk together the gluten-free flour, heavy cream, and sour cream until smooth.
Stir the cream mixture into the soup. Cover and cook for an additional 15 minutes, until thickened.
Serve and enjoy!