SLOW-COOKED POTATO SOUP

Slow-Cooked Potato Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 5h30m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

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., 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 : Calories 643 calories, Fat 37g fat (22g saturated fat), Cholesterol 127mg cholesterol, Sodium 1436mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein.