| | Directions | | 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. 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. |
|
|
| 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 stalks celery, 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 |
| |
| |
