Potato Soup

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*4 Extra Large Russet Potatoes, cut into 1 inch pieces

*3 medium Carrots, diced

*1\4 cup Dried Chopped Onions

*2 cups Ham Diced, I used leftover cooked Honey Spiral Ham and 1/4 cup of the drippings, this gives extra flavor

*32 ounces Low Sodium Chicken Stock

*1/2 teaspoon Fresh Ground Black Pepper or 1/4 teaspoon White Pepper (or to taste)

*Sea Salt, to taste

*Red Pepper Flakes to taste

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In a crock pot with liner add the chicken stock, potatoes, carrots, onions, ham, Salt and pepper.

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Cook on low 4-6 to hours or until the potatoes are almost fork tender and then add the below cream sauce the last 40 minutes of cooking just until soup thickens, keep on warm until ready to serve.

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Cream Sauce

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*1 cup Heavy Cream

*1 cup Milk

*1/4 cup All-purpose Flour

*1 cup Monterey Jack Cheese or Pepper Jack Cheese

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Combine in a bowl the cream, milk and flour, mixing until smooth. Stir in the cheese. Place in the fridge until ready to add to the potato soup mixture.

Enjoy!

Lindy