3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham
In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
Misc Notes from AllRecipes reviews: Add garlic to onion & potato mixture. Some added carrots or corn. Several used chicken broth rather than bouillon cube & water (and most said it needed more broth, very thick). Can garnish with bacon & green onions to make it more like a baked potato soup. Maybe a dash of thyme.
Stacy's Notes - Made August 2005, very good! I used most of the comments I had found on Allrecipes and made the following adjustments: I used about 5 sm-medium sized potatoes (about 3 1/2 cups), no celery, half of a medium onion, diced, and I made up 2 cups of chicken broth using water and 2 Wyler's Zesty Garlic chicken bouillon cubes. I also added 2 heaping teaspoons of minced garlic to the potato and onion mixture, as well as grated about 6-7 baby carrots. I added a couple of dashes of dried parsley, one dash of thyme, lots of fresh ground pepper and some salt. I used 2 cups of whole milk to mix with the flour, then finished off the pint in the mixture after it thickened. I used shredded sharp cheese (1 1/2 cups) and about 2 good handfuls of diced ham (bag from walmart). I added the little bit more milk and a little more broth (started off with 1 cup), and it was about the right consistency for us, thick but not too much. This was really good. We got enough for both of us for supper, plus lunch for the next day, so it was a good 4 servings. Served with homemade honey wheat bread. :)
More Stacy's Notes: I've made this many times since August 2005, and it always comes out really good. This is a very versatile and forgiving recipe. I can no longer find Wylers Zesty chicken bouillon, so I use Better for Bouillon (refrigerated) or a regular bouillon cube, and just add more seasoning. I have also used hamburger meat, browned, instead of the ham and we like this version just as much. I've made it with skim milk, and it's good, but obviously much better with the whole or 2% milk, it makes it thicker and creamier. You can make this thinner by adding more broth or vice versa. This is now my favorite potato soup recipe, and I've tried quite a few :)