Easy Slow-Cooked Potato Soup |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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I make this thick soup for our annual St. Patrick's Day party, and there's never any leftovers.Mary Jo O'Brien of Hastings, Minnesota. Ingredients:
5-1/2 cups cubed peeled potatoes, divided |
2-3/4 cups water |
1/3 cup butter, cubed |
1-1/3 cups cubed fully cooked ham |
2 celery ribs, chopped |
2/3 cup chopped onion |
3/4 teaspoon garlic powder |
3/4 teaspoon paprika |
1/8 teaspoon pepper |
1/2 pound process cheese (velveeta), cubed |
2/3 cup sour cream |
milk, optional |
Directions:
1. Place 4-1/2 cups of the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Remove from the heat (do not drain). Mash potatoes; stir in butter.
2. In a 3-qt. slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potato; top with cheese. Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired. Yield: 6 servings.
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