3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube or tablespoon chicken bouillon
1 cup water
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham (optional)
In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes and garlic powder. 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 and simmer until cheese is melted.
I usually double or triple this recipe because its great as leftovers during the week. Serve up with some yummy toasted sourdough bread or biscuits. Enjoy :)