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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Broccoli, Ham, and Cheese Soup

5 large russet potatoes, peeled and cubed
4 garlic cloves, pressed
1 medium onion, chopped
2 (14 oz.) cans chicken broth
1 (12 oz.) pkg. diced cooked ham (2 cups; we use Hormel)
1 1/2 cup broccoli florets
1/2 tsp. salt
3/4 tsp. pepper
2 cup whipping cream
2 c. (8 oz.) shredded sharp Cheddar cheese

Toppings: sour cream, shredded Cheddar cheese

Combine first 8 ingredients in a 5-qt. slow cooker.
Cover and cook on LOW 8 hours or until potatoes are tender.
Process half of soup mixture in a food processor until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture.
Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired topping .

Makes 12 cups

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