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Ingredients
4 Cups chicken stock
1 (28 oz) Bag of frozen Ore Ida O'Brian style potatoes
1 (14 1/2 oz) Can of cream of chicken soup
1 Small onion, chopped finely
1 1/2 Cups ham, diced
1 (8 oz) Package of cream cheese, warmed to room temperature
Instant mashed potatoes, to thicken if it's too thin
Instructions
In a 5 quart crockpot, add the can of cream of chicken soup and the chicken broth, whisk until blended well. Add the potatoes, onions and ham. Cook on LOW for 7 to 8 hours, or HIGH for 4 to 5 hours. The last hour of cooking before serving, stir in the block of ROOM TEMPERATURE cream cheese. If the soup is not thick enough for your liking, stir in some instant mashed potato flakes to thicken.