Put the ham, potatoes, and water in a slow cooker and stir to combine.

Cover and cook on high for 3-4 hours or low for 6-8 hours until the potatoes are tender.

Remove the lid and add the Velveeta. Stir until all of the cheese has melted.

To thicken the soup, stir in a little bit of instant potato flakes at a time, mixing until combined. If you add too much, your soup will turn into a casserole so go slow!