Cream Of Potato And Ham Soup
|Shredded potatoes||6 Cup (96 tbs), frozen, thawed (Loose Packed)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|97% fat free ham/Any extra-lean ham||2 Cup (32 tbs) (Full Cups, Dubuque)|
|Shredded reduced fat cheddar cheese||18 Tablespoon (1 Cup Plus 2 Tablespoons, Kraft)|
|Hot water||2 Cup (32 tbs)|
|Nonfat dry milk powder||1 Cup (16 tbs) (Carnation)|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine potatoes, celery, onion, carrots, ham, and Cheddar cheese.
In a large bowl, combine water and dry milk powder.
Add mushroom soup, parsley flakes, and black pepper.
Mix well to combine.
Stir milk mixture into potato mixture.
Cover and cook on LOW for 8 hours.
Mix well before serving.