Rosemary Soup

Okay, I completely made this up this afternoon, but it's the best soup I have ever eaten. These measurements are approximate, as I did not actually measure--sorry!

Here's what I wrote down as estimates:

2 cans chicken broth
3 small potatoes diced to about 3/8 inch (I left the skins on mine for nutrition)
3/4 to 1 cup diced ham (I used turkey ham)
(Get these cooking in a large pot on medium heat while preparing other ingredients)

2 celery stalks, diced (I like mine diced really small)
1/2 cup broccoli stems diced (this is all I had left in my fridge)
2 Tbsp dried onion
2 minced garlic cloves

Let cook on medium-high covered for 10-12 minutes. In the last 5 minutes of cooking, add these:
1/2 tsp dried rosemary (I'm not really sure how much I put in, I just sprinkled it around several times)
1/2 cup milk
1/4 cup sour cream
1/2 cup shredded cheddar cheese
2 Tbsp flour to thicken (I use a fine sifter to sprinkle in while stirring to avoid clumps)

Stir until all melted and smooth. Makes around 8 cups, although I'm not sure how much I had eaten before I measured it into portions for my lunches this week! I had about two bowls and 6 cups left over--so about 8 cups total I'd guess. Enjoy!