Add the potatoes, ham, celery, carrots, onion, garlic, chicken bouillon, paprika and bay leaf to the slow cooker. Stir in the broth, milk, and heavy cream. Add pats of butter to the top. Set on high for 4 hours or low for 7 hours.
When the potatoes are tender, the soup is ready to serve.
Sprinkle with cheese and let sit with the lid on for 10 minutes until the cheese has melted.
Serve with a sprinkle of onions and parsley.
Notes
Use freshly shredded cheese for best results. Preshredded bagged cheese is coated and doesn’t melt very well.
You can omit the butter if you wish. It just adds more flavor and deliciousness to the soup.
This is a great way to use your leftover holiday ham. But, if you don’t have any, you can grab a bag of chopped ham.
To store leftover soup, allow it to cool to room temperature before transferring it to an airtight container. Store leftovers in the refrigerator for 3-4 days.