Ham and Potato Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
6 large russet potatoes, peeled and cubed
1 lb ham, cubed
1 (16-oz) can Great Northern beans, rinsed and drained
1 (10.75-oz) can cream of mushroom soup
1 cup water
1/2 cup shredded Cheddar cheese
Spray slow cooker with non-stick cooking spray. Layer potatoes, ham, and beans in slow cooker.
In a medium bowl, combine soup, water, and cheese. Pour over potatoes and ham. Cover and cook on low for 6-8 hours (or high for 3-4 hours), or until potatoes are very tender. Stir soup and serve.