Ham & Tater Cheese Soup

Ingredients:

• ½ TBSP. extra virgin olive oil
• ½ medium onion, chopped
• 1 ribs of celery, diced
• 1 lb. Yukon gold or red potatoes, peeled and diced (approximately 4 cups)
• 3 cloves garlic, minced
  
• 1 teaspoon roasted garlic powder
  
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• dash cayenne or lemon drop pepper, more or less to taste
• 2 cups chicken broth, low-sodium
• 1½ cups milk, divided
• 1½ tablespoons all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1 cup cooked ham, diced small.
  

Instructions

1. In a large sauce pan over medium-high heat, add the oil. Once hot, add the onions and celery and saute for 3-4 minutes until they start turning clear. Then add in the garlic and continue to saute for another minute or two.
2. Add the peeled and diced potatoes, salt, and pepper to the pot.
3. Pour the chicken broth over the potatoes and make sure that they are covered, adding additional water as needed.
4. Bring to a boil and then reduce heat and simmer for 10-15 minutes, or until fork tender.
5. While the potatoes are boiling, pour ¼ cup of milk in a large bowl and whisk in the flour until smooth. Pour the remaining milk in the same bowl; set aside.
6. Optional: Once the potatoes are fork tender, use an immersion blender to partially blend the mixture - you want about 1/4 blended to make a creamier soup.
7. Add the milk mixture to the pot and continue to simmer for 5 minutes, stirring occasionally.
8. Add the sharp cheddar cheese and diced ham. Continue to simmer until the cheese is melted and ham is heated through, stirring constantly.
9. Remove from the heat. Serve immediately with additional cheddar cheese, green onions, and bacon on top.