In your slow cooker add the chicken stock, potatoes, onion, pepper and ham.

Stir together and cover.

Cook on low for 6 hours or high for 4 hours or until the potatoes are tender.

To the slow cooker add the evaporated milk, cream cheese and 1 ½ cups shredded cheddar cheese.

Using a wooden spoon stir the cheeses and milk into the soup, breaking up some of the potatoes as go. You want to break up some of the potatoes to help thicken the soup.

In a small skillet over medium high heat fry up the reserved ½ cup of ham until crispy on the outside.

Ladle into bowl, top with the reserved cheese, fried ham and scallions.