Baked Potato Soup

• 2 pounds peeled russet potatoes, cut into one inch cubes

• 1 large onion, diced

• 4 cloves minced garlic

• 6 cups chicken stock

• 8 ounces cooked cubed ham

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 cup milk

• 3 tablespoons flour

• 1/2 cup heavy cream

• 16 ounces velveeta, sliced into one inch cubes

• 8 slices cooked crumbled bacon for topping

• Shredded sharp cheddar for topping

• Diced scallions for topping

Fill crock pot with potatoes, onion, garlic, salt, pepper, chicken stock and cubed ham. Cook on high 3 hours.

After hour 3, whisk together milk with flour. Pour into crock pot along with heavy cream and velveeta. Let melt together 30 minutes.

Top each bowl with shredded cheddar, bacon and scallions.

Makes 14 (8 ounce) servings