I have been making this yummy soup for years. It is especially good in a bread bowl or with warm rolls out of the oven.
6 cups diced peeled potatoes*
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups diced cooked ham
1 (12ounce) cans evaporated milk
1 1/2 cups Velveeta cheese, cubed
1. Combine all ingredients except milk and cheese in a large crock-pot.
2. Cover. Cook on low 7-8 hours, or until vegetables are tender.
3. Stir in milk and cheese.
4. Stir until the cheese melts.
*To cut down on time you can use frozen hash browns (diced, not shredded) for the 6 cups of potatoes.
Disclaimer: This article may contain affiliate links