Potato Soup revisited

I apologize for my lack of communication.  I went on a couple of trips, one business and one pleasure.  Anyways when I finally got back on the horse of making my food, I once again needed food for lunch at work.  I had several ingredients left over from last time, so I thought maybe in the next iteration of my potato soup I could improve upon the idea.  I made basically the same recipe as last time.  There were two major things I did differently.  I used the slow cooker and let it cook on low for eight hours.  The instant pot was too much trouble to clean, and I was sitting around the house all day anyways.  The second thing I changed was I bought 3/8 pound of asiago cheese for more flavor.

The recipe I used was:

• 2 lbs. Gold potatoes
• 16 oz. Greek yogurt
• 28 oz. Lowfat cottage cheese
• 1 qt. Nonfat milk
• 6 oz. Asiago cheese
• 1 lb. Fresh mini portabella mushrooms
• 1 1/2 lbs. Ham cubed

1. Take the cottage cheese, greek yogurt, milk, asiago cheese, and potatoes and cook them in a slow cooker for eight hours.
2. Saute mushrooms and fry ham.  Set aside.
3. Blend potato, cheeses, yogurt, and milk mixture with a stick blender until uniform.
4. Place mushrooms and ham in serving bowl.  Add mixture and mix stir-ins in.

This soup had excellent flavor but my criticisms of it this iteration are that its almost too thick, like a fancy mashed potato.  I was thinking when adding the potato mixture that if you added baking powder you could make pancakes.  It was that thick.  In the next iteration I might try more milk, less potatoes, or both.  Other than that the luxury buy of the asiago cheese really made for excellent flavor.  Til next time I feel like writing.  In the same weekend I also made a snack of something similar to a granola.  That will be next.