Creamy Potato and Ham Soup
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|1||bag of frozen sliced carrots|
|2 medium||celery stalks, chopped|
|1/2 small||onion, diced|
|2 c||ham, chopped into bite size pieces|
|1 pkg||real bacon bits|
|1 can(s)||cream of chicken soup|
|1 stick||real butter|
|1 pkg||cream cheese, 8 ounces|
|2 c||milk, 1% or 2%|
|6||chicken boullion cubes|
|black pepper, to taste|
|salt, to taste|
Peel potatoes and cut into bite size pieces. Place in large pot and cover with water. Add carrots, diced onion and chopped celery. Bring to a boil and cook until vegetables are slightly softened.
Mix together in a crock pot or slow cooker the cream of chicken soup, butter, cream cheese, milk and chicken boullion cubes. Turn crock pot or slow cooker to high or 250 degrees.
After vegetables are slightly softened, discard half of water. Pour vegetables and remaining water into milk mixture in the crock pot or slow cooker. Add chopped ham and bacon bits. Season with salt and black pepper. Stir to combine.
Cook on high or 250 degrees until potatoes are soft, then turn to low or 200 degrees. Cook for an hour to two hours. (The longer it simmers, the better it tastes). Enjoy!!
Optional: Additional vegetables such as corn, peas, and green beans can be added to make this soup a creamy vegetable soup.