Baked Potato Soup

Baked Potato Soup

• 3/4 c. ham, diced
• 1 onion, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 box Chicken Broth
• 6 potatoes, baked, peeled and cubed
• 2 cup half-and-half cream
• 3 cups Shredded cheddar cheese
• 1 1/2 cups chopped carrots
• 3 celery sticks, chopped
  

Directions

• In a large saucepan, Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream; Throw in all ingredients. Bring to a boil, then simmer for at least a half hour.