Slow Cooker Farmhouse Ham and Cheddar Soup

By Susan52

Ingredients

• 1 pound frozen broccoli florets
• 1 whole medium onion, Diced
• 1 large russet potato, peeled and diced into bite-sized pieces
• 2 whole carrots, diced
• 4 cups low sodium chicken broth
• 1 cup water
• 2 cans cream of celery soup (NOT diluted)*
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound Velveeta cheese, cubed
• 2 cups grated mild Cheddar cheese
• 12 ounces (about 2 cups) diced cooked ham**

Details

Servings 15
Preparation time 10mins
Adapted from theseasonedmom.com

Preparation

Step 1

Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Cover and cook on LOW for about 6-8 hours or on HIGH for about 3 hours.

Use an immersion blender to puree a portion of the soup. You still want plenty of chunks of potatoes and veggies, so only puree some of it. If you don’t have an immersion blender, you can put a cup or two of soup in a regular blender to puree (and then return back to the slow cooker when done).

Add Velveeta, Cheddar, and ham to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it again to make sure that the cheese is completely melted and smooth.

Give it taste, and season with additional salt and pepper, to taste.

Serve warm, or keep in the refrigerator for up to a week.

Notes

I used Campbell’s Healthy Request.**If you don’t have leftover ham, you can purchase smoked ham steaks at the grocery store.