For all you potato soup lovers, here is a recipe to die for! Wonderful to serve on a chilly day, this flavorful and hearty soup is sure to be a hit with your family, as it is for mine. Enjoy it with crusty french bread, slathered in butter!
1Turn crock pot on high and put it's lid on. While it is heating up, dice the ham, then put it in the crock pot and cover. Cook for one hour, allowing the ham to brown a bit, stirring occasionally. Take this time to prepare the onion and celery.
2Add hot water, creamer, onion, celery, garlic powder, and parsley. Cover and allow to cook for another hour.
While you are waiting, prepare the carrots, broccoli and potatoes, being sure to cover the potatoes with water in a bowl so they will not turn brown.
3Add carrots, drained potatoes, and broccoli. Cover and allow to cook for 1 1/2 hours or until potatoes are tender.
Meanwhile, in medium saucepan over medium-high heat, melt butter or margarine. Using a whisk, stir in flour, salt, and pepper, forming a roux paste, cooking for 1 minute. Remove 2 cups broth from the crock pot and slowly whisk into saucepan along with the milk, stirring constantly to make sure there are no lumps. Continue to cook until thickened and sauce starts to boil. Remove from heat and stir in cheddar cheese until melted and sauce is smooth.
4Carefully stir sauce into crock pot and stir until well incorporated. Serve in soup bowls accompanied with crusty rolls or french bread for dipping.