Chunky Potato Soup

This is a slow cooker recipe, but since you have to make the mashed potatoes and cut up all the veggies I prefer to make this on the weekend. It goes fabulous with Rhodes rolls that you rise and bake!

5 ½ cups cubed peeled potatoes, divided
2 ¾ cups water
1/3 cup butter, cubed
1 1/3 cups cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
¾ teaspoon garlic powder
¾ teaspoon paprika
1/8 teaspoon pepper
½ lb process Velveeta cheese, cubed
2/3 cup sour cream
Milk, optional

Place 4 ½ cups of the potatoes in a saucepan; add water. Bring to a boil. Reduce heat; cover and cook for 15-20 minute or until tender. Removed from heat (do not drain). Mash potatoes; stir in butter.

In 3 qt slow cooker; combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potatoes; top with Velveeta cheese.

Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin with milk if desired.

Yield: 6 servings.

Prep time: 30 min. Cook time: 5 hours (slow cooker)