Recipe Corner: Creamy Potato Soup

I made this the other day in my crock pot and it was oh so yummy!
Start with 5 or 6 medium to large potatoes. For this recipe I used Yukon Gold potatoes.


Chop them up into 1" chunks (approximate, doesn't have to be perfect). And place them in the crock pot (or large pot for stove top cooking).

Then take 1/2 of a large sweet onion


And chop it up into a small dice


Then add about 32 ounces of chicken broth. I usually get the boxed kind, but this is all I had at the time, it works just fine.


Add the chicken broth and the onions to the potatoes in the pot


Then chop up some ham into 1/2 inch pieces, about 1 1/2 - 2 cups worth. I had this saved from some ham I sliced for sandwiches. Leftover ham works wonderfully here.


Add this to the potatoes.



Let this cook until the potatoes are tender. The onions should be fairly soft too. If you are using the crock pot, then it will be approximately 3-4 hours on high and 6-7 hours on low.

When the potatoes are tender then add some instant potato flakes (I know, I know, "those are fake!", but they are a good thickener).


I add about 1 1/2 - 2 cups.

Stir it in until all combined

Then add a good melty cheese. This time I used white american cheese slices ripped into small pieces. This brand melts really well. You can also use velveeta. Stir in the cheese until it is all melted.


If your soup gets too thick you can thin it out with some milk. The longer you cook it the thicker it will get. But if you plan on letting it cook for a longer period of time, don't add the milk because it will curdle. Just add it before serving and stir in until you have the consistency desired.

This about what you should be seeing... doesn't it look yummy! Add some salt & pepper to taste...

Dip yourself out a bowl and add some crackers. Some meal adders could be some grilled cheese sandwiches or breadsticks, and a salad! Enjoy!