Ingredients
4 cups diced potatoes (large chunks)
2 cups broccoli florets
1 cup diced ham
1½ cups shredded cheddar cheese
3 cups chicken broth
1 cup milk or half-and-half
2 tablespoons butter
1 small onion, finely diced
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch (optional, for thicker soup)
2 tablespoons water (if using cornstarch)
Instructions
Add the diced potatoes, broccoli, ham, onion, butter, garlic powder, salt, and black pepper to the crock pot.
Pour in the chicken broth and gently stir to combine.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender.
In a small bowl, whisk the cornstarch with water if a thicker soup is desired, then stir it into the soup.
Add the milk and shredded cheddar cheese, stirring until the cheese is fully melted and the soup is creamy.
Cook for an additional 15–20 minutes on LOW, stirring once or twice, until heated through.