I love this soup for many reasons, the number one reason being: potatoes. I HATE peeling potatoes. I also love this recipe because of the cheese. How can you not love cheese? The last major reason why I love this soup, is that you can have it done in about 30 minutes or less! First, no peeling potatoes, second, dinner is served in 30 minutes.
1 small onion diced
3 stalks celery rinsed and diced
2 tablespoons butter
¼ cup flour
4 cups broth- chicken or vegetable
3 cups frozen diced potatoes thawed overnight
1 cup diced cooked ham or bacon
2 teaspoons dried parsley
1 teaspoon dried dillweed
1 teaspoon garlic powder
4 ounces cream cheese softened
½ cup sour cream I use full fat
1 cup shredded cheddar cheese
Salt and pepper to taste
In a stock pot, or a pot big enough for lots of soup, melt the butter on medium heat. Once the butter is melted, add in the diced onion and celery. Sautee until onions are translucent, about 5 minutes.
After the veggies are cooked, sprinkle the flour over the veggies and stir until no white flour powder remains. It will only take a minute.
Add the broth to the veggies and turn up the heat to medium-high. Give it a stir. Once it starts to bubble and thicken, turn the heat to medium-low and add in the diced potatoes, ham or bacon and seasonings. Let it cook about 7 minutes until the potatoes and ham are heated through, stirring occasionally so the potatoes don’t stick to the bottom.
Meanwhile, in a small bowl, combine the cream cheese and sour cream and mix until combined. Once the potatoes and ham are heated through, add the cream cheese mixture and shredded cheese to the soup. Stir until all the cheese is melted and the cream cheese mixture is incorporated into the soup.