Broccoli, Ham, and Cheese Soup

5 large russet potatoes, peeled and cubed

4 garlic cloves, pressed

1 med onion, chopped

2 (14-ounce) cans of chicken broth

1 (12-ounce) package diced cooked ham

(about 2 cups)

1 1/2 cups broccoli florets

1/2 tsp salt

3/4 tsp pepper

2 cups whipping cream

2 cups (8 ounces) shredded sharp Cheddar cheese

Toppings: sour cream, shredded Cheddar Cheese

-Combine first 8 ingredients in a 5-quart slow cooker.

-Cover and cook on LOW 8 hours or until potatoes are tender.

-Process half of soup mixture in a food processer until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture.

-Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired toppings. Makes 12 cups.

My kids loved loved loved this soup, in fact my daughter took it to school with her in her thermos the next day. :) I had frozen broccoli florets that I used and I had frozen ham in my freezer from a family dinner where we had a large honey baked that I diced up and threw in. Also, I don't have a food processor so for the puree part I used my blender. So easy and so yummy!!!

Recipe taken from Southern Living Slow-Cooker Cookbook