½ cups half and half – or if you feel like being obese, as my husband puts it
½ cups milk
Seasonings to taste – we like to add an extra 1/8 teaspoon of black pepper, 1/8 teaspoon salt, 1/8 teaspoon crushed basil, 1/8 teaspoon Season All, and a hint of cayenne pepper to give it a kick.
Cook butter and seasoned vegetables over medium heat for 1-2 minutes after the butter begins to sizzle.
Next, pour in 1 ¼ cup of vegetable broth, 1 cup warm water, and the 3 cups of diced potatoes. If the liquid does not cover the potatoes add more water until it does so that the potatoes cook evenly. Cook at medium high heat until the soup begins to boil, and then turn the heat down to medium until the potatoes are tender – about 10-15 minutes.
Once the potatoes are tender, turn the heat down to low and use a potato smasher to mash some of the potatoes.
Next, add the cheese – ¼ teaspoon cream cheese, 2 deli slices of creamy havarti cheese, and 1/3 cup parmesan cheese. Once the cheese has melted, add ½ cup half and half and ½ cup of milk and cook at medium heat until it begins to bubble.
All that is left is to add seasonings to taste and enjoy – we love flavor so we like to add an extra 1/8 teaspoon of black pepper, 1/8 teaspoon salt, 1/8 teaspoon crushed basil, 1/8 teaspoon Season All, and a hint of cayenne pepper to give it a little kick.
Although it can be tempting to make it a mashed potato soup it is best to just lightly smash the potatoes and leaves a good amount of chunks intact.
If the soup does not begin to thicken on its on you can speed up the thickening process by adding 1 tablespoon of flour slowly while whisking it in to avoid any clumps.