Print
Ingredients
Scale
- 6 russet potatoes (about 7 cups chopped)
- 1 onion, chopped (about 1½ cups)
- 16 oz diced ham
- 1 can cream of chicken soup (10.5 oz)
- 1 can chicken broth (14.5 oz)
- 1½ cups water
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tablespoon flour
- 16 oz bacon slices, cooked and crumbled
- Sliced green onions for garnish (optional)
Instructions
- Wash, peel, and chop the potatoes into bite-sized pieces.
- Combine potatoes, onion, ham, cream of chicken soup, chicken broth, water, garlic, and black pepper in the slow cooker.
- Set crockpot to low and cook for 6-8 hours or on high for 3-4 hours.
- In the last hour, add 1½ cups cheddar cheese and a mixture of flour and milk to thicken.
- Serve topped with remaining cheese, crumbled bacon, and optional green onions.
Notes
Use russet potatoes for the best creamy texture.
Consider adding broccoli or carrots for added flavor and nutrition.
Adjust bacon and cheese quantities based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg