5 large baking potatoes
1 medium onion, chopped
2 14 oz. cans chicken broth
1 12 oz. package diced cooked ham
1 1/2 broccoli florets
2 tsp. bottled minced garlic
1/2 tsp. salt
3/4 tsp. pepper
2 cups whipping cream
2 cups shredded sharp Cheddar cheese
Combine first 8 ing. in a 5 qt. slow cooker. Cover and cook on HIGH one hour, reduce heat to LOW and cook 6 hours or until potatoes are tender.
Process half of soup mixture in a food processor until smooth. Return pureed soup, whipping cream, and 2 cups cheese to slow cooker. Cover and cook on LOW 30 more minutes or until thoroughly heated. Top with additional cheese if desired.