A comforting and creamy dish made with ham and potatoes, perfect for a cozy meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:6-8 hours on low or 3-4 hours on high
Total Time:6-8 hours 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Crockpot
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups diced cooked ham
4 cups diced potatoes (about 4 medium potatoes)
1 cup diced onion (about 1 medium onion)
1 cup shredded cheddar cheese
1 can (10.5 ounces) cream of mushroom soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
In a large crockpot, combine the diced ham, potatoes, and onion.
In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, black pepper, salt, and paprika until smooth.
Pour the soup mixture over the ham and potatoes in the crockpot. Stir gently to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
About 15 minutes before serving, stir in the shredded cheddar cheese and let it melt.
Serve hot, garnished with chopped parsley if desired.
Notes
For a creamier texture, you can add 1/2 cup of sour cream or cream cheese to the soup mixture.
To customize, try adding frozen peas or corn for extra vegetables or swap the cheddar cheese for a different variety like Monterey Jack or pepper jack for a spicy kick.