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Potato Soup




Ingredients:
3-4 Carrots in a small dice
3 stalks celery in a small dice
half a large onion diced
1 large garlic clove, minced
several red potatoes in a small dice
about 4 pieces of honey baked ham diced
Bit of flour
1 cube of chicken boullion
2 cups warm water
salt and pepper
dashes of hot sauce
milk
8 ounces velveeta cheese product


Melt a stick of butter in a soup pan.

Sautee the carrot, celery, onion until soft.  Salt and pepper the veggies.  Add garlic and stir.  Add potatoes and ham.  Add in flour and stir in until it's cooked off and not raw.  Next pour in 2 cups warm water and add the boullion cube.  Let boil and thicken.  Boil until potatoes are fork tender.  I ended up adding milk in a little at a time to keep the potatoes covered in liquid as they cooked.  When potatoes were tender I added in the velveeta and stirred until combined.  Add a few dashes of hot sauce and serve.
 

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