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Cream of Potato Soup

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“I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.”
READY IN:
1hr 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
  2. In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
  3. When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
  4. Reduce heat to medium and when the soup is NOT boiling.
  5. Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
  6. Add cheese and stir until melted.
  7. Remove about half of the soup mixture and place in blender.
  8. Blend until smooth then return to soup to thicken.
  9. If it isn't thick enough, mix corn starch with cold water and add to soup.
  10. Simmer on medium heat for about an hour or until it thickens stirring occasionally.
  11. Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

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