All your favorite toppings for a loaded baked potato feature in this rich and creamy potato soup.

INGREDIENTS

• 2 cups diced Kentucky Legend Quarter Sliced Ham, divided
• 6 russet potatoes, peeled and chopped
• 4 green onions, divided
• 1 onion, chopped
• 2 tbsp butter, cut into cubes
• 1 tbsp finely chopped fresh thyme
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 5 1/2 cups reduced-sodium chicken broth, divided
• 3 tbsp all-purpose flour
• 1 1/2 cups shredded cheddar cheese, divided
• 1 cup heavy cream
• 1/2 cup sour cream

DIRECTIONS

1. In slow cooker, combine half of the ham, potatoes, half of the green onions, onion, butter, thyme, garlic, salt and pepper; pour in 5 cups broth. Whisk together flour and remaining broth until smooth. Stir into soup.
2. Cover and cook on Low for 6 to 8 hours or until potatoes are very tender; mash soup or blend using immersion blender until smooth. Stir in 1 cup cheese and cream.
3. Divide soup among 8 bowls. Top with dollop of sour cream, remaining cheese, remaining green onions and ham.

Tip: Garnish soup with green onions, cooked small florets of broccoli or pickled jalapenos.