Potato Soup With Two Cheeses - cooking recipe

Ingredients

1 stalk celery, thinly sliced
1 carrot, thinly sliced
1/2 onion, sliced
1 tablespoon olive oil
2 1/2 lbs yukon gold potatoes, peeled and cubed
1 (14 1/2 ounce) can chicken broth
8 ounces cream cheese
1 cup ham, diced
3/4 cup shredded cheddar cheese, plus
2 tablespoons shredded cheddar cheese, divided
white pepper

Preparation

Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
Add potatoes and broth.
Bring to a boil,then simmer on low about 1/2 hour or until potatoes are tender.
Add cream cheese and mix until blended, then add ham and stir until heated through.
Mix in 3/4 cup cheddar cheese.
Ladle into bowls and top with remaining cheddar.