Peel and cut the potatoes into 1/2-inch cubes, keeping them relatively uniform so they cook evenly. Add the cubed potatoes, chicken broth, dried onions, diced ham, pepper, and garlic powder to your crock pot and stir to combine. Cook on low for 7 hours or on high for 4 hours until the potatoes are completely tender and easily break apart with a spoon. I like to check the potatoes around the halfway point to ensure even cooking, though you don't need to stir.

In the last 15-20 minutes of cooking time, melt the margarine in a small saucepan over medium heat. Once melted and foamy, add the flour and whisk constantly for 1-2 minutes to create a smooth paste (roux). This cooking step is important because it removes the raw flour taste and helps the mixture thicken the soup more effectively.

Slowly pour the almond milk into the roux while whisking continuously to prevent lumps from forming. Continue cooking and stirring for 2-3 minutes until the mixture thickens to a light gravy-like consistency. I prefer unsweetened almond milk here because it won't add unwanted sweetness and keeps the savory flavor profile intact.

Pour the thickened almond milk mixture into the slow cooker with the cooked potatoes and ham, stirring well to distribute evenly throughout the soup. Cook on low for 15 to 60 minutes—the longer time will allow the flavors to blend more fully, but even 15 minutes will give you a creamy, well-thickened soup. The exact timing depends on how thick you prefer your soup and how well your slow cooker maintains heat.

Ladle the hot soup into bowls and serve with your choice of toppings. Crackers add a nice textural contrast, while green onions provide fresh flavor and a pop of color.