This one was made with chicken stock plus a leftover broth from a green beans and ham dish. I hated to waste such a good stock so I froze it rather than dump it out into the sink. The soup also has cubed ham and a cup or so of cheddar that was pared from a cheese brick, a minced yellow onion, a cup or so of buttermilk, and a spoonful of the garlic paste that I favor.
Peel the potatoes and simmer them with the onions in broth until the potatoes are tender and then run a stick blender to puree everything. Stir in the ham and cheese after it’s blended and then the buttermilk right before serving.