This thick, rich and creamy soup is pure comfort food!
5-1/2 cups peeled potatoes, cubed, divided
2-3/4 cups water
2/3 cup butter or margarine, cubed
1-1/3 cups fully cooked ham, cubed
2 celery ribs, chopped
2/3 cup chopped onion
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese, (Velveeta), cubed
1/2 cup heavy whipping cream
1. Place 4-1/2 cups of the potatoes in a large saucepan; add water and bring to a boil over high heat. Reduce heat to medium and cook, covered, 15 to 20 minutes or until potatoes are tender. Remove from heat but do not drain. Mash the potatoes; stir in butter or margarine.
2. In a 3 quart slow cooker, combine the ham, celery, onion, garlic powder, paprika, salt, pepper and remaining 1 cup cubed potatoes. Stir in the mashed potatoes; top with cheese.
3. Cover and cook on Low for 5 to 6 hours or until the potatoes are tender. Stir in the heavy whipping cream. Makes 6 servings.