My husband loves my old-fashioned potato soup, which is very simple and satisfying, but every once in awhile I like to shake things up and serve something similar to the baked potato soups I love to order at restaurants. I found this recipe on Allrecipes.com and adapted it to what I had on hand.
For this soup I chose new potatoes. I really crave their hearty, edible-skin-goodness this time of year. Preparing them is so easy - just scrub them and pop them into boiling water - no peeling necessary. I had some leftover deli ham, and it gave the soup a very nice hint of smokiness. For the cheese I used Velveeta Shreds in the Queso Blanco flavor, and it melted easily and made the soup extra creamy, yet didn't overpower the flavor of those awesome potatoes.
New Potato Soup with Ham and Queso Blanco
adapted from Allrecipes.com
9 new potatoes, scrubbed
1/2 cup chopped onion
1/2 teaspoon salt
1 pinch ground black pepper
1 teaspoon dried parsley
1/4 cup salted butter, cut into slices
1-1/2 cups low sodium chicken broth
2 teaspoons all-purpose flour
1-1/2 cups milk
1-1/2 cups Velveeta Queso Blanco Shreds
1 cup minced ham
Minced green onions to garnish
Place new potatoes and onion in a soup pot with salted water to cover; bring to boil. When potatoes are tender, drain all but about 1/2 cup water and place pot back on stove with heat set at low. Season with salt and pepper, add parsley, butter, and chicken broth. At this point take a pastry cutter or potato masher and smash the potatoes to desired consistency - I like small to medium-sized chunks of potato. In a measuring cup, whisk flour and milk until smooth; add to soup mixture, turn heat to low, and cook until soup becomes thickened. Stir in cheese and ham and stir until cheese is melted. Top with green onions and serve immediately.