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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 2 |
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I make this thick soup for St. Patrick's Day, and we always look forward to it, says Mary Jo O'Brien of Hastings, Minnesota. Ingredients:
2-3/4 cups cubed peeled potatoes, divided |
1-1/3 cups water |
2 tablespoons butter, cubed |
2/3 cup cubed fully cooked ham |
1 celery rib, chopped |
1/3 cup chopped onion |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
dash pepper |
1/4 pound process cheese (velveeta), cubed |
1/3 cup sour cream |
milk, optional |
Directions:
1. Place 2 cups potatoes in a saucepan; add 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 1-1/2-qt. slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in mashed potatoes; top with cheese. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired. Yield: 2 servings.
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