Creamy Potato and Ham Soup
By
Stacy Johnston
@StacyLJ
1
This is an excellent recipe to use with left over ham after the holidays. (Or for an anytime meal too)
Rating:
★★★★★ 2 votes5
Comments:
Serves:
5-6
Prep:
45 Min
Cook:
1 Hr
Method:
Slow Cooker Crock Pot
Ingredients
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10-12 mediumpotatoes
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1bag of frozen sliced carrots
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2 mediumcelery stalks, chopped
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1/2 smallonion, diced
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2 cham, chopped into bite size pieces
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1 pkgreal bacon bits
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1 can(s)cream of chicken soup
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1 stickreal butter
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1 pkgcream cheese, 8 ounces
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2 cmilk, 1% or 2%
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6chicken boullion cubes
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·black pepper, to taste
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·salt, to taste
How to Make Creamy Potato and Ham Soup
- 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.
