This is one of my favorite soups to make at home because it is so delicious, easy and comforting. And because it seems to have turned from summer to fall in a flash this was at the top of my dinner menu list. During the last few weeks of summer, I was really looking forward to fall but now that it is here I’m not so sure. It’s definitely my favorite season….soup, pumpkin treats, sweaters, changing leaves. There really isn’t anything not to like, oh yeah except for the fact that it leads to a cold, harsh winter. That always makes me a bit leery. This soup helps make up for the whole winter thing.
I love the convenience of this soup. It can simmer away all day in a slow cooker or you can throw it together in about a half hour. It uses a small amount of easily accessible ingredients. You can throw in anything you like. We like to add cubed ham but you could also stir in bacon, carrots, cheddar cheese or smoked kielbasa instead.
Joel is not a fan of soup for dinner because according to him, it is not filling enough. If you feel the same way, try serving it with an Ultimate Grilled Cheese sandwich. That is always Joel’s favorite accompaniment to soup.
Potato and Ham Soup
1 family size can (26 oz.) Cream of Chicken Soup
1 (2lb.) package frozen Southern-Style Hashbrowns
1 stick butter, melted
1 quart half and half
medium onion, finely diced
1 soup can of milk
1 lb. diced ham
Combine all ingredients in a slow cooker and cook on high for 6 hours or combine in a stock pot and cook until warmed through (the longer it cooks the thicker and yummier it will get).
Recipe linked to:
Crumbs and Chaos
Fat Camp Friday
Tempt My Tummy Tuesday
Totally Tasty Tuesday
Cast Party Wednesday
These Chicks Cooked
Full Plate Thursday
Everyday Sisters Sharing Sunday