SLOW COOKED POTATO SOUP
5-1/2 cups cubed peeled potatoes, divided
2-3/4 cups water
1/3 cup butter, cubed
1-1/3 cups cubed fully cooked ham
2 celery ribs, chopped
2/3 cup onion, chopped
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/8 teaspoon pepper
1/2 pound Velveeta cheese, cubed
2/3 cup sour cream
milk, optional
Place 4-1/2 cups potatoes in saucepan; add water. Bring to a boil; reduce 
heat; cover and cook for 15 to 20 minutes or until tender. Remove from heat 
(do not drain). Mash potatoes; stir in butter.

In a slow cooker, combine the ham, celery, onion, garlic powder, paprika, 
pepper and remaining cubed potatoes. Stir in the mashed potatoes; top with 
cheese. Cover and cook on low for 5 to 6 hours or until potatoes and other 
vegetables are tender. Stir in the sour cream until blended. Thin soup with 
milk if desired.