In our house, this soup is a win-win. It uses everyday convenience items so it’s easy for me to whip up. The rich texture and great taste make it easy for my family to devour. Serve with crusty bread for dipping.
—LINDA HAGLUND BUFFALO, MN
PREP: 10 MIN. • COOK: 6 1/4 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
1/4 teaspoon pepper
4 ounces cream cheese, softened and cubed
1 cup cubed deli ham
1 can (5 ounces) evaporated milk
Sour cream and chopped green onions, optional
1. In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
2. Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in ham and milk. Cook, covered, 15-20 minutes longer or until heated through. Serve with sour cream and green onions if desired.