Soups
2 cups Yukon Gold potatoes peeled & cut into cubes
2/3 cup carrots diced
1 tsp garlic minced
2/3 cup celery diced
2/3 cup red onion diced
4 cups chicken broth or stock
1/2 cup barley
¼ teaspoon dried thyme
¼ teaspoon black pepper
3/4 cup diced ham
1 cup evaporated milk
shredded cheddar cheese for garnish
Put all except milk & cheese in crockpot. Cover & cook on low for 6 hours, or until potatoes are very tender.
Stir in evaporated milk & cook until heated through.
To serve, top with grated cheese.