Potato soup

Winter has hit NC early this year, so I decided what we needed was a big pot of soup. And when I say big, I mean big - this recipe completely filled my crockpot.

Potato Soup
6-8 potatoes, peeled and cubed
5 c water
5 tsp/cubes chicken bouillon
dried parsley
salt and pepper
2 tbsp butter
1-2 c ham, chopped
2 c milk
1 c velveeta, cubed
1/2 loaf queso blanco, cubed

Put the potatoes, water, bouillon, seasonings, butter, and ham in the crockpot and cook all day on low. 30-45 minutes before eating, stir in the milk and cheese.

ETA: I made this again in February '09. I used whipped cream and sour cream instead of milk, and 1/2 loaf of regular Velvetta. It was creamily delicious!