Slow Cooker Cheesy Ham and Potato Soup by The Wife

(Note: The Wife sent me this write-up in the first week of January. A combination of busyness, laziness, and mortifying illness caused me to totally forget about posting this. I do apologize, but most of your know by now that regular posting is not something that occurs around here. Unless you sponsor me or something. Without further ado, we return you to my Wife's wonderful recipe!)

The Husband was under the weather all Christmas Break.  When he took his second trip to prompt care in as many weeks, I decided to throw together a slow cooker soup.  We had a Honeybaked Ham and a number of bags of frozen potatoes, so a cheesy ham and potato soup seemed the best option.  Unfortunately, we only had half a block of cheddar cheese and most recipes called for at least 8 ounces.  Some also called for Velveeta.  We didn’t have any of that.  We did, however, have 5 cans of condensed cheddar cheese soup, so I decided to improvise.

Slow Cooker Cheesy Ham & Potato Soup
(from The Wife)

Ingredients:

• 2 lb. bag of diced potatoes
• 2 cups of diced ham
• 1 cup of frozen broccoli
• 1 cup of frozen cauliflower
• 2 cans (10.5 oz) of condensed cheddar cheese soup
• 1 can of water
• 1 Tbsp minced onion

Directions:
1.  Combine all ingredients in a 5-6 quart slow cooker and stir.
2.  Cover and cook on low for 6-7 hours.
3.  Stir soup.  Mine was good and thick, but if you’d like it thicker, stir in 4 ounces of cream cheese.
4.  We just wanted a hearty soup, so we weren’t too concerned with presentation.  If you are, throw some sliced green onion and grated cheddar over the top.

Good Times!