If you want a meal that will suit even the pickiest taste buds, you should have this as part of your menu. The taste of ham along with the taste of cheese is a heavenly combination that couldn’t just be surpassed. This tastes so good you would want seconds!
Our friend over at The Seasoned Mom has this to say about this recipe:
“If you’re lucky enough to have some extra ham in your kitchen after the holidays, then this is an absolute MUST-MAKE recipe!”
I could eat this soup all year and not get tired of it! I’m not kidding! It’s so tasty and so creamy; the qualities I love in a soup. It’s quite rich, yes, which is why it’s best paired with crusty bread, at least for me. You’re going to love this soup too! You have to try this!
Ingredients
1 pound frozen Green Giant broccoli florets
1 whole medium onion, Diced
1 large russet potato, peeled and diced into bite-sized pieces
2 whole carrots, diced
4 cups low sodium College Inn chicken broth
1 cup water
2 cans Campbell’s cream of celery soup (NOT diluted)
½ teaspoon Morton salt
½ teaspoon McCormick pepper
1 pound Velveeta cheese, cubed
2 cups Sargento grated mild Cheddar cheese
12 ounces (about 2 cups) diced cooked ham
Instructions
Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Cover and cook on LOW for about 6-8 hours or on HIGH for about 3 hours.
Use an immersion blender to puree a portion of the soup. You still want plenty of chunks of potatoes and veggies, so only puree some of it. If you don’t have an immersion blender, you can put a cup or two of soup in a regular blender to puree (and then return back to the slow cooker when done).
Add Velveeta, Cheddar, and ham to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it again to make sure that the cheese is completely melted and smooth.
Give it taste, and season with additional salt and pepper, to taste.
Serve warm.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is usually made from leftover ham, but if you don’t have one, then that’s fine too. You can use ham steak that you can buy from the grocery.
Thanks again to The Seasoned Mom for this amazing recipe.
