This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.
Ingredients
- frozen hash brown potatoes: 1 pack (28 ounce pack, thawed)
- cooked ham: 2 cups (diced)
- onion: 0.5 cup (diced)
- stalks celery: 2 piece (chopped)
- chicken broth: 4 cups
- salt: 0.25 tsp
- pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- cheddar cheese: 1 pack (8 ounce pack, shredded)
- green onions: 2 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
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Cook on Low heat until celery is soft, 4 to 5 hours.
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Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
