Ingredients:
5 lbs. Russet Potatoes, peeled and chopped into cubes
1 lb. ham, cubed (air-sealed pkg. of cubed ham will work)
1 1/2 cup chopped onion
1 1/2 tsp. minced garlic
48oz. container chicken broth
1/4 cup butter
2 1/2 tsp. salt
1 1/4 tsp. pepper
1 cup whipping cream
1 cup shredded cheddar cheese
Directions:
Combine first 8 ingredients in large crock pot. Cook on high for 4 hours or low for 8 hours. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream
and cheese. Top with additional cheese and.or sour cream if desired.
What I did different: I used red potatoes with the skin on- for no good reason other than that's what we prefer! As for the ham- I am not a pork fan at all, but I knew that a lot of the flavor of the soup would come from it, so I used some ham TVP (textured vegetable protein) out of our food storage. The flavor was great, but the texture of the cooked "ham" was a deal breaker. In the future I will try it with turkey bacon or maybe some turkey ham. For my own future reference TVP has no place in the crockpot!
How it turned out: This recipe was a huge hit with Jason. He definitely has strong opinions about food so I was glad that he liked it! It was very thick and creamy- a nice hearty meal for a cold winter day. Ok, so it only got down to 40 that day- I'll take it as payback for the endless summer that plagued me up until the 41st week of my pregnancy :-) Will definitely make this one again!
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