So the recipe for my baked potato soup was asked for, so here it is:
1 stick of unsalted butter
1/3-1/2 cup of finely chopped celery
3/4 cup of finely chopped onion ( I used a mix of yellow and white)
1 bunch of green onions/chives, chopped to 1/4" or so.
1-2 slice of ham (we bought a packaged at the grocery store that was one slice of ham, but could have used 2), chop into small pieces.
1 tablespoon Olive Oil
48 oz. of low sodium Chicken Broth
2-3lbs of potatoes chopped small (about half inch cubes), I like a lot of potatoes.
1/4 teaspoon salt
1/4 teaspoon pepper
2 oz. of heavy whipping cream
8 oz. of shredded Colby-Jack cheese blend
Melt 1 stick of unsalted butter in a large pot on medium high. Add celery and onion and saute. Add half of the chives.
In a separate pan, add olive oil and chopped ham. Fry until a crispy on the outside.
When onion mix in large pot is cooked thoroughly and a bit soft, add 1/4 cup flour and stir for about 5-10 until mixture is thick and well blended. Slowly add chicken broth and stir well. Add potatoes. Cook for about 40 minutes, soup should be at a small boil for most of the time, stir occasionally.
Bring heat down to low and add salt, pepper, ham, and cream. Cook for approx. 10 minutes. Turn off heat and slowly stir in cheese until melted. Add rest of chives and serve.
Makes approximately 6-8 bowls, depending on bowl size.