Potato Soup with Evaporated Milk

Course: Soup

Cuisine: American

Prep Time: 30

Total Time: 4 30

Servings:

Calories: 587kcal

A cheesy ham and potato soup made in the crockpot with evaporated milk.

4 cups chicken broth low sodium
4 pounds russet potatoes peeled and chopped
½ cup onion chopped
½ teaspoon black pepper
1 pound ham cubed, reserve ½ cup
12 ounce can evaporated milk
4 ounces cream cheese softened
2 cups shredded cheddar cheese, sharp reserve some for topping or increase amount

In your slow cooker add the chicken broth, cubed potatoes, diced onions, black pepper and diced ham. Remember to reserve ½ cup of ham for later. Stir together and cover with lid.
Cook on low heat for 6 hours or 4 hours on high heat, or until the potatoes are fork tender. Mash with a potato masher (or blend until desired consistency then return soup to crockpot).
Add the evaporated milk, softened cream cheese and 1 ½ cups shredded cheddar cheese to the potato mixture. Using a wooden spoon, stir the cheeses and evaporated milk into the soup, breaking up some of the potatoes if needed. Keep soup warm while you fry the ham.
In a small skillet over medium high heat fry up the reserved ½ cup of ham until crispy on the outside.
Ladle into bowl, top with the reserved cheese, fried ham and desired toppings.

This is the perfect way to use up leftover ham.

Use the microwave to soften cream cheese.