Red Pepper & Potato Soup

Ingredients: 

2 T. oil
1 lbs. ham, cubed
32 oz. chicken broth
5 medium potatoes, cubed
1/2 large red pepper, cubed
1/2 c. half & half
8 oz. softened cream cheese


Directions:

Saute ham in oil until slightly browned.

Add broth, potatoes, and peppers. Simmer until soft.

Soften cream cheese and half & half in microwave until there are no clumps.

Add to soup. Salt and pepper as needed (I don't think this needs salt...especially with the croutons)

Croutons: Cube one loaf of french bread and place on a cookie sheet. In a bowl melt one cube of butter. Add 2 cloves of minced garlic, 2 t. paprika, and 2 t. thyme to the butter. Spoon/drizzle over bread. Sprinkle with 1/2 c. Parmesan cheese. Bake until crisp at 325 degrees. Serve on top of soup.