Potato Celery Soup

We wanted something warm for lunch. I decided to make soup, since I had brought a lot of potatoes and celery to the AirBnB where we were staying.

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Ingredients

• 3 medium potatoes, peeled and diced
• 12 - 16 ounces of water
• 1 onion, peeled and diced
• 2 stalks celery, diced
• 1 tablespoon butter or olive oil
• 5 slices deli ham, cut into small bits (about 5 ounces)
• 5 ounces cheese, shredded (I used cut up string cheese)
• 10 ounce can cream of mushroom and garlic soup
  (this the condensed kind, that needs to be diluted with water)
• Salt, pepper, and garlic powder

Instructions:

1. Bring potato pieces in lightly salted water to a boil, reduce heat and cook for about 10 minutes to soften. (I tried to just cover the potatoes with about 1” of water)
2. While potatoes are cooking, sauté onion and celery pieces in butter in a Dutch oven for 5 or so minutes to soften celery a bit. Sprinkle lightly with salt, pepper, and garlic powder.
3. Add ham pieces to onion mix, stir to heat.
4. Add potatoes and their cooking water to the onion mix. 
5. Stir in cream of mushroom soup.
6. Add in 3/4 of cheese pieces, stirring to combine.
7. Ladle soup into bowls, and top with remaining cheese.

Carole's Notes: 

We liked this!


The recipe is my own. It makes about 4 to 6 servings, depending on what you serve it with. I was going for a chowder-like thickness, and succeeded.