Slow Cooker Cheesy Ham and Potato Soup
Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 6 servings
Ingredients:
4 cups Russet potatoes, peeled and diced
1 small onion, diced
1 cup carrots, diced
2 ribs of celery, diced
3 cloves garlic, minced
2 cups ha,m diced
4 cups chicken broth
1 (8-ounce) pkg cream cheese, cut into cubes
1 (12-ounce) can evaporated milk
2 cups of cheddar cheese, shredded
Green onions for garnish
Directions:
Add the diced potatoes, onions, carrots, celery, garlic,c and ham to the slow cooker. Add in the chicken broth and stir until combined.
Cook on low for 6 hours or high for 4 hours.
Once the potatoes are fork-tender, use a potato masher and mash some of the potatoes up.
Add in the cream cheese, milk, and cheese, stir, and let cook for another 30 minutes or so until melted. Add salt and pepper to taste
Serve with extra cheese, green onion on top!
Notes:
Russet or Yukon potatoes work great.
Add in a leftover ham bone for added flavor.
Every slow cooker runs a bit differently, so check your potatoes around the 6-hour mark. They should be fork-tender.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Recipe courtesy of Butter Your Biscuits.com
