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3 celery ribs chopped
1 medium onion
3 garlic cloves minced
1 Tbsp butter
3 cans chicken broth
1 lb Yukon Gold Potatoes, peeled and cubed
1/4 cup flour
2 cups heavy cream (I use milk)
1 1/2 lbs Monterey Jack shredded cheese
1 lb cubed fully cooked ham

Saute celery/onion/garlic in butter until tender. Add broth and potatoes. Bring to boil. Reduce heat, cover and simmer for 10 to 12 minutes until potatoes are tender. Combine flour and cream until smooth. Gradually stir into soup. Bring to gentle boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and ham, stir until cheese is melted. (Do not boil)
Yields 3 1/2 quarts.[[In-content Ad]]

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