Potato Soup (made with ham and cheese)

Name: Potato Soup (made with ham and cheese)
Total time: 3600 s
Cuisine: American
Ingredients: 16 small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that; 1 lb. box Velveeta Cheese or store brand, whatever flavor you like; 1-2 onions any kind, depending on how much you like onions. (Obviously use more than 2 if you like pearl onions, just get at least a lb.); 1 (16 oz.) container of sour cream, or more depending on if you like it creamy; 1/2 cup (1 stick) unsalted margarine or butter; 1 cup instant mashed potatoes (Idahoan brand is my favorite); 8 cups low sodium chicken or vegetable broth (or make it with 8 cups water and 8 bouillon cubes) plus ~4 cups extra water (enough to cover); 1 lb. fresh sliced carrots; 1 cup sliced celery; 1 lb. cooked cubed ham (approximately); 1 Tbsp. Italian seasoning; Salt and pepper to taste (optional); Crackers and bacon bits (optional)

frogzillian @cook_3323913

Athens, Georgia

It’s soup, you’re cold, it’s warm and delicious, eat it to be warm and happy.

frogzillian @cook_3323913

Athens, Georgia

It’s soup, you’re cold, it’s warm and delicious, eat it to be warm and happy.

Saved

Ingredients

Approx. 1 hour, depends on individual

16small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that
1 lb.box Velveeta Cheese or store brand, whatever flavor you like
1-2onions any kind, depending on how much you like onions. (Obviously use more than 2 if you like pearl onions, just get at least a lb.)
1 (16 oz.)container of sour cream, or more depending on if you like it creamy
1/2 cup (1 stick)unsalted margarine or butter
1 cupinstant mashed potatoes (Idahoan brand is my favorite)
8 cupslow sodium chicken or vegetable broth (or make it with 8 cups water and 8 bouillon cubes) plus ~4 cups extra water (enough to cover)
1 lb.fresh sliced carrots
1 cupsliced celery
1 lb.cooked cubed ham (approximately)
1 Tbsp.Italian seasoning
Salt and pepper to taste (optional)
Crackers and bacon bits (optional)

Saved

Steps

Approx. 1 hour, depends on individual

1

Wash and cube potatoes (1 inch thickness and add them with seasoning, carrots and ham to a covered ~12 qt. pot to boil over medium to medium-high heat in the broth until tender. (I like to cheat here and microwave the potatoes before I cut them up to help them along). Make sure you add just enough extra water to cover ingredients (~4 more cups). Stir occasionally.
2

Sauté over medium heat, onions and celery in margarine or butter just until tender and add the to the pot.
3

After potatoes are really fork tender (may need to taste one), melt the cheese in the microwave or a sauce pan following package directions. (I cube it and microwave 1 min. stir, 1 min. stir and 1 min. more and stir in a splash of milk to loosen it up if necessary). Add to pot and stir.
4

Add instant potatoes to pot and stir until dissolved.
5

Add sour cream to pot and stir.
6

Add salt and pepper to taste and let the soup thicken by simmering over low heat, probably ~10 mins depending on the amount of extra water added.
7

Sit back and relax, you’re done, enjoy with/without real bacon bits and/or crackers (I like Ritz).