Ingredients
Scale
- 1 can Campbell’s cheddar cheese soup
- 4 cup water
- 3 tsp chicken bouillon granules
- 8 oz cream cheese
- 32 oz frozen southern style potatoes
- 16 oz diced ham
- 2 tsp garlic powder
- salt and pepper to taste
- Grated cheese and green onion to garnish
Instructions
- In a crock pot combine cheddar cheese soup, water, garlic powder, chicken bouillon, cream cheese, potatoes, salt and pepper, and ham.
- Stir until well incorporated.
- Cook on low for 4-6 hours or high for 3-4 hours.
- Use a whisk to make sure cream cheese is melted through the soup.
- Serve with grated cheese and green onion.
- Serve immediately and add additional toppings if desired.
Notes
For a creamier version, replace half the water with whole milk.
For additional creaminess, place 2-3 cups of the soup into a blender and blend until smooth. Then, return to slow cooker or stock pot for a creamier base.
Nutrition
- Serving Size: 1
- Calories: 497
- Sugar: 4
- Sodium: 1611
- Fat: 25
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 4
- Protein: 28
- Cholesterol: 111