Slow Cooker
Ham & Potato Soup

Makes 8 large bowls

INGREDIENTS

6 cups of chicken broth

8 or 9 large white potatoes - peeled and diced

2 large sweet onions - chopped

1 Tablespoon of minced garlic

leftover ham bone

2 cups of diced ham

1 Tablespoon of coarse ground garlic salt with parsley

1 Tablespoon of seasoned salt

1 Tablespoon of seasoned pepper

water - enough to cover potatoes

1 cup of heavy cream

2 cups of shredded Colby Jack cheese

Parsley or chives for garnish

INSTRUCTIONS

Turn your slow cooker on high and add the chicken broth, diced potatoes, chopped onions, minced garlic, ham bone, diced ham, garlic salt, seasoned salt. and seasoned pepper.

Stir well and add enough water to cover the potatoes. Place the lid on the slow cooker and leave on the high setting for at least 4 hours.

When the soup starts to bubble, or lightly boil, let it boil for about 30 minutes, and turn the setting to low. Leave the soup cooking for about 2 more hours, or until the potatoes are tender.

After 2 hours on low, set to warm setting, add the cream, and stir well. You can mash up a few of the potatoes, and leave some in pieces, for a chunky texture, or if you like the soup smooth, you can use an immersion blender, and blend the soup to a more creamy texture.

Before serving, add the cheese and stir well. Ladle soup into bowls, or crocks, and garnish with a little parsley or chives.