Slow Cooker Farmhouse Ham and Cheddar Soup

• Meat

  • 12 oz Ham, cooked

• Produce

  • 1 lb Broccoli florets, frozen
  • 2 Carrots, whole
  • 1 Onion, whole Medium
  • 1 Russet potato, large

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 2 cans Cream of celery soup

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 cups Cheddar cheese, grated mild
  • 1 lb Velveeta cheese

• Liquids

  • 1 cup Water

Found on theseasonedmom.com

Description

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)*
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pound Velveeta cheese, cubed
• 2 cups grated mild Cheddar cheese
• 12 ounces (about 2 cups) diced cooked ham**

Directions

• 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.