Happy Anniversary What's for Leftovers? readers! It's been one month since our blog was started! I have really enjoyed sharing my recipes with everybody and I love reading your comments. I look forward to more cooking suggestions and ideas from you! To celebrate, Andy and I are taking our little ones to McDonalds tonight and not cooking. So tomorrow night, tune in for leftover McDonalds :)
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
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