Awesome Potato Soup

I found this recipe from reading a friends blog that was talking about a recipe from another blog. Nice! Guess what . . . it is delicious! Eat it with some crusty bread.


5 lbs russet potatoes, peeled and cut in uniform pieces
1 onion quartered
2-3 quarts low-sodium chicken broth
2 chicken bouillon cubes
1 pint heavy cream
1/4 cup unsalted butter
1 tablespoon minced garlic
1/4 lb good ham
1/2 lb sharp cheddar cheese

Add potatoes, broth, onion, garlic, bouillon and ham to crock-pot and cook on high until potatoes are tender, about 4-6 hours. When potatoes are done remove the ham and one cup of potatoes, then take an immersion blender or a hand blender and blend the entire mixture until smooth. Chop up ham and potatoes and return to soup (you can choose to puree the entire mixture but I like it a little chunky). Taste for salt. Add pepper to taste. Add cream, butter, and cheese.

I have also added 1+ cup of hot, cooked vegetables (like corn, peas, or beans) at the end with the cheese to add more texture.

Be aware this recipe makes a ton of soup . . . you could easily serve ten people and still have leftovers. I haven't tried to half the recipe but I'm sure it would taste the same.