Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 1 more minute.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in the potatoes, ham, smoked paprika, rosemary, thyme, pepper, and cream cheese.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes (if you don’t have a soup button just use low pressure for 4 minutes). 
5. When time is up let pot sit for 5 minutes and then move valve to venting. Remove lid. 
6. Make a cornstarch by stirring together cornstarch with 3 Tbsp cold water. Turn Instant Pot to saute setting. Stir the slurry into the pot and let it thicken. 
7. Once soup is thickened turn off Instant Pot and stir in the cheddar until it melts. 
8. Ladle into bowls and serve. 

Slow Cooker Instructions

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Transfer to the slow cooker.
2. Stir in the broth, potatoes, ham, smoked paprika, rosemary, thyme, pepper, and cream cheese.
3. Cover and cook on low for 4 hours, or until potatoes are tender. 
4. Make a cornstarch by stirring together cornstarch with 3 Tbsp cold water. Stir the slurry into the slow cooker and cook for another 15-20 minutes until soup thickens.
5. Once soup is thickened stir in the cheddar until it melts. 
6. Ladle into bowls and serve.