| Cook Time | 6.5 hours |
| Servings |
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Ingredients
- 2 lbs. potatoes diced
- 1 onion diced
- 3 cloves garlic minced
- 16 oz. frozen broccoli
- 1 cup ham diced
- 3 cups chicken stock
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups half & half [added during cooking]
- 1 cup cheddar cheese (shredded) [added during cooking]
Ingredients
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Instructions
- Boil the diced potatoes for 5 minutes (they still should be firm) and then cool in a bowl of ice water.
- Combine all ingredients (except half & half and cheddar cheese) in a ziplock bag and freeze for up to 3 months.
- When ready to cook, placed contents of bag into slow cooker and cook for 6 hours.
- During last 30 minutes of cooking, use an immersion blender or masher to puree/mash some of the potatoes and broccoli.
- Add half & half and cheddar cheese and cook for an additional 30 minutes.
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