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Recipe from Randy Fetner of Decatur, Ala.
Total Time: 30 minutes
1 med onion, small dice
1 clove garlic, minced
1/10 bag frozen cubed potatoes
8 oz. velvetta cheese spread
1 can cream onion soup
1 can cream celery soup
3 Tbsp. chicken stock bouillion
water to cover
1 bay leaf
1/3 cup fresh chopped parsley
salt/pepper to taste
2 cups chopped smoked ham
2 Tbsp. olive oil
8 oz. instant coffee creamer
1. In a medium stock pot add oil, onions, garlic, ham and potatoes. Saute until onions are translucent. Add water to cover potatoes. Add chicken stock, bay leaf, stir.
2. Let boil til potatoes are tender (about 10 minutes) add salt and pepper to taste. Add cream soups and stir. Add cheese and take off heat stiiring to melt. Add creamer and parsley stir until blended. Serve.
Yield: 10 Servings
Comments: Easy and quick, can't tell it's instant
