6-8 small to medium potatoes, diced
1/2 c. chopped onion
1-2 carrots, chopped
1/2 c. celery, chopped
1 c. chicken broth
1 tsp. parsley
1/4 tsp garlic powder
4 tbsp. flour
4 tbsp. butter
2 c. milk (you can use half and half or cream to make it creamier)
2 c. shredded cheese ( I used Monterrey Jack)
3/4 c. sour cream
1 c. diced ham
Cook the potatoes until just about soft enough to mash. Strain. Take half the potatoes and put in a stock pot. The other half of the potatoes, mash or puree.
While the potatoes are cooking, saute onions, celery and carrots in 3 tbsp. of butter. This takes about 15 minutes. Once the celery is no longer crunchy, add the other tbsp of butter and mix in flour to make a roux. If it is runny, add more flour until it is thick.
To the potatoes in the stock pot, add chicken broth, milk, and seasonings. Sir in pureed potatoes and veggie roux. Mix thoroughly. Mix in sour cream, ham, and shredded cheese. Let it all cook and simmer until heated thoroughly and cheese is melted. This should take about 30 minutes.