Potato Soup With Two Cheeses |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 2 |
|
Ingredients:
1 stalk celery, thinly sliced |
1 carrot, thinly sliced |
1/2 onion, sliced |
1 tablespoon olive oil |
2 1/2 lbs yukon gold potatoes, peeled and cubed |
1 (14 1/2 ounce) can chicken broth |
8 ounces cream cheese |
1 cup ham, diced |
3/4 cup shredded cheddar cheese, plus |
2 tablespoons shredded cheddar cheese, divided |
white pepper |
Directions:
1. Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
2. Add potatoes and broth.
3. Bring to a boil,then simmer on low about 1/2 hour or until potatoes are tender.
4. Add cream cheese and mix until blended, then add ham and stir until heated through.
5. Mix in 3/4 cup cheddar cheese.
6. Ladle into bowls and top with remaining cheddar.
|
|