Time 6h25m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 8 Steps:
In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in ham and milk. Cook, covered, until heated through, 15-20 minutes longer. Serve with sour cream and green onions if desired.
Time 4h35m Yield 6 Number Of Ingredients 11 Steps:
Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker. Cook on Low heat until celery is soft, 4 to 5 hours. Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
Time 6h50m Number Of Ingredients 15 Steps:
(you can check after 6 hours if potatoes are soft).
Time 4h35m Yield 6 Number Of Ingredients 11 Steps:
Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker. Cook on Low heat until celery is soft, 4 to 5 hours. Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
Time 30m Yield 7 servings. Number Of Ingredients 10 Steps:
In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Time 40m Number Of Ingredients 11 Steps:
In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes). Add salt and pepper to taste. In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes). Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don’t get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes). Add in the cheese to the butter/flour/milk mixture and stir until it’s completely melted. Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
Time 4h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Put chicken broth, potatoes, salt and pepper in crock pot. Cook on high for 4 hours or until potatoes are soft. Mash the potatoes to desired consistency. Add milk and cheese and blend. Cook on high until cheese melts.
Time 4h10m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Place ham, celery, onion, carrots, potatoes, corn and chicken broth in crock pot. Add salt and pepper to taste. (The ham will provide some salt.) If cooking stovetop, cook until potatoes are done. Turn crock pot to low and cook 3 to 4 hours. During last 10 minutes of cooking add evaporated milk. Heat only-do not boil. Str lightly to allow cheese to melt. If a thicker soup is desired, add optional cornstarch after dissolving it in cold water. Smash a few potatoes for thickening. ENJOY!
