Potato Soup

By Texaschef11

Ingredients

• 4 Cups Chicken Broth (2-16 ounce cans)
• 4-5 Russet potatoes, washed, peeled, and cubed
• 1 cup cheddar cheese
• 1 cup instant potato flakes
• 1 cup whipping cream
• 1 onion, diced
• 1 About 1 cup smoked chopped ham
• salt and pepper to taste

Preparation

Step 1

Pour broth in dutch oven or soup pot and put over medium heat.
Peel and chop onion and potatoes.
Add to broth along with ham. Season to taste (about 1/4 tsp salt and 1/8 tsp pepper).
Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
Remove lid and stir in potato flakes.
Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
Taste and add more salt and pepper if desired. Serve immediately and top with your favorite toppings.

Chopped Green Onions
Fresh Herbs you like
Bacon
Cheese
Sour Cream, etc

Makes 4 generous servings.