Taste of Home
Slow-Cooked Potato Soup
TOTAL TIME: Prep: 30 min. Cook: 5 hours
YIELD: 2 servings.
I make this thick potato soup for St. Patrick's Day every year, and we always look forward to it —Mary Jo O'Brien, 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 Velveeta, cubed
-
1/3 cup sour cream
-
Whole 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.
Nutrition Facts
1-1/2 cups: 643 calories, 37g fat (22g saturated fat), 127mg cholesterol, 1436mg sodium, 53g carbohydrate (9g sugars, 5g fiber), 25g protein.
© 2024 RDA Enthusiast Brands, LLC