Even though it is not officially fall yet, I am in the mood for soup…ham and cheese soup to be specific! There is something about the cooler weather that makes me crave a bowl of warm, hearty soup! This is the way my mom taught me to make ham and cheese soup. As always with this kind of recipe, you can customize it any way you want…add more of this or omit that.
Add ham, potatoes and water to a slow cooker.
Cook on high for 6-8 hours until the potatoes are fork tender.
Add 12 oz of cubed Velveeta cheese.
Mix in instant mashed potatoes.
Pour the soup into bowls, grab a couple of biscuits and enjoy!
Ham and Cheese Soup
by The Gunny Sack
3 cups of ham cut up
4 russet potatoes peeled and cubed
Water to cover potatoes and ham by 1 inch (or as much as desired)
12 oz processed cheese (Velveeta)
1cup of instant mashed potatoes
Put ham, potatoes and water into slow cooker and cook on high for 6-8 hours until potatoes are tender. Before serving, add 12 oz of processed cheese (Velveeta) and stir to melt. Add instant mashed potatoes ½ cup at a time. DO NOT allow the soup to boil after adding cheese or it will curdle!
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