Ham and Red Pepper Potato Soup

From Nancy - an oldie but goodie!

2 tsp Oil
1 lb. Ham, cubed
32 oz. Chicken broth
5 Medium potatoes, cubed
1/2 Large red pepper, cubed
1/2 cup Half and Half
8 oz. Cream Cheese, softened

Saute cubed ham in oil until slightly browned. Add Chicken broth, cubed potatoes and red pepper. Simmer on low heat until potatoes are tender. Heat cream cheese and half and half together in microwave, whisk until smooth. Add to soup base. Salt and Pepper to taste.