Quick and Easy Ham and Potato Soup
4 cups (or 32 ounces) of chicken stock
1 - 28 ounce bag of frozen Ore Ida O’brian style potatoes
1 can of cream of chicken soup
1 small onion, chopped finely
1 1/2 cups diced ham
1 8 ounce block of cream cheese
instant mashed potatoes (to thicken if it’s too thin)
In a 4 - 5 quart crock pot, add the can of cream of chicken soup and the chicken broth. Whisk until blended well. Now add the potatoes, onions and ham. Cook on high for 4 - 5 hours or low for 7 - 8 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.