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" On Christmas Eve, we always go to the candlelight service at my parents&amp;#039; church and come home for chili and potato soup. This year, we got the chili going in the electric skillet and left a thick, smoky potato soup cooking in the slow cooker. The original recipe was in one of the Fix-It-and-Forget-It cookbooks, but we tweaked it quite a bit. This soup was a little too thick, so I kept adding milk until it reached a consistency we wanted. Served with more smoked ham and shredded cheese on top.  This soup can cook for 4 to 6 hours on high or 7 to 9 on low. I peeled and cut up 5 enormous potatoes, minced 1/2 an onion and chopped about 1 cup smoked ham. I mixed them in the slow cooker with 1 1/2 cup water and 1 vegetable bouillon cube. I left it to cook for 7 hours on low.  After 7 hours I mashed the potatoes and ham, leaving some potato chunks, and gradually added 2 cups warmed milk and 2 cups shredded Cheddar cheese. The soup was way too think so I added 2 more cups warmed milk (I suppose at this point I could&amp;#039;ve used chicken stock, vegetable broth or water). I seasoned with salt and pepper to taste, then served. Here&amp;#039;s another slow-cooker recipe if you have leftover ham to use up: Smoky Split-Pea and Ham Soup "^^<http://www.w3.org/2001/XMLSchema#string>
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