2 Tb Butter
1/2 Cup, chopped onions
1/4 Cup, finely diced celery
2 Tb Flour
3 Cups, peeled, shredded potatoes (I used gold potato’s)
3 Cups, low salt Chicken Broth
1/2 Cup, sour cream
4 oz Cream cheese
2 TB cooked ham ( I diced up lunch meat)
1/2 tsp Dill
Salt and Pepper to taste
Melt the butter in a small saucepan, over medium heat. Saute the onions and celery, until tender. Add the flour, stir and cook over medium heat about 1 minute. Take off heat.
In a quart pan, combine the broth and potatoes. Bring to a boil. Reduce heat, and add the sour cream, cream cheese, onion and celery mixture. Add salt and pepper to taste, dill and ham. Continue to cook until potato’s are tender not mushy. Serve hot, with crusty bread.