potatoes

Looking for a way to use up left over ham?  This is a great cheesy, creamy recipe that definitely warms you up on a cold winter day!

 

Ingredients:

3 1/2 cups potatoes – peeled and diced

1/3 cup celery – chopped

1/3 cup onion – diced

2 cups cooked ham – diced

3 1/4 cups chicken broth

1 tsp salt

1 tsp pepper

5 tbsp butter

5 tbsp flour

2 cups milk

2 cups cheddar cheese – shredded

 

First, peel and dice all the potatoes!

Then dice the celery and onions.

Finally, dice the cooked ham.

Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon).  You can also add your salt and pepper here.

Bring pot to boiling, and then reduce heat down to medium.  Cook until the potatoes are tender – about 30-40 minutes.  When the cooking time is coming to an end, it is time to make your cheese sauce!  In a separate sauce pot, melt the butter and whisk the flour in.

Once those two ingredients have been combined with no lumps, add the milk and cheese.  Continue whisking until the cheese has melted and you have a thick cheese sauce.

Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.

Serve hot with some bread for dipping!

Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

Cheddar Cheese and Ham Potato Soup
Author:
Recipe type: Soup
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3½ cups potatoes - peeled and diced
  • ⅓ cup celery - chopped
  • ⅓ cup onion - diced
  • 2 cups cooked ham - diced
  • 3¼ cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 cups milk
  • 2 cups cheddar cheese - shredded
Instructions
  1. First, peel and dice all the potatoes!
  2. Then dice the celery and onions.
  3. Finally, dice the cooked ham.
  4. Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon). You can also add your salt and pepper here.
  5. Bring pot to boiling, and then reduce heat down to medium. Cook until the potatoes are tender - about 30-40 minutes. When the cooking time is coming to an end, it is time to make your cheese sauce! In a separate sauce pot, melt the butter and whisk the flour in.
  6. Once those two ingredients have been combined with no lumps, add the milk and cheese. Continue whisking until the cheese has melted and you have a thick cheese sauce.
  7. Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.
  8. Serve hot with some bread for dipping!
  9. Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

 

 

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Cheeseburger Soup

by Heather

in Soups

This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

 

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

 

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

Cheeseburger Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tbsp butter
  • 4 cups diced potatoes
  • ½ pkg frozen corn
  • ½ pkg frozen peas
  • ¼ tsp celery salt
  • 1 tsp basil
  • ¼ tsp parsley
  • ¼ tsp garlic salt
  • ¼ cup flour
  • 3 cans chicken broth
  • ¼ tsp paprika
  • 16 oz Velvetta cheese
  • ¼ cup sour cream
  • salt/pepper to taste
Instructions
  1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
  2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
  3. While the meat is cooking, peel and dice the potatoes.
  4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
  5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
  6. Now it is time to add the diced potatoes.
  7. Add the frozen vegetables (no need to thaw them beforehand)
  8. Finally, add the rest of the seasonings and stir well.
  9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
  10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
  11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

 

 

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Summer Squash Soup

by Heather

in Soups

I started out teaching my boys how to be healthy at an early age.  Plenty of exercise, good night’s sleep and most importantly to eat healthy!  I cook everything from scratch and I prefer to use only fresh, locally grown items when I can.  We love to hit up the local farmer’s market and check out all the goods!  This week, we found an abundance of yellow squash, also known as summer squash.

We bought up 2 lbs worth of squash and various other goodies and set off for home.  Then I got working on one of my favorite summer recipes – Summer Squash Soup!  It calls for an amazing amount of fresh veggies cooked in chicken broth.

To get started, you will need:

2 lbs. of yellow summer squash

1 medium onion – chopped

1 large or up to 3 small potatoes – peeled and chopped

2 large carrots (or the equivalent in baby carrots)

4 cups chicken broth – I make my own with hot water and chicken bouillon

4 tbsp butter

1/2 tsp salt

 

First you want to melt the butter in a large soup pot and saute the chopped onions with the 1/2 tsp of salt.

Once they begin to soften, chop up the carrots, potatoes and squash to add to the pot.

Stir them around in the pot with the sauteed onions for a minute or two and then add the 4 cups of chicken broth.

Bring the mixture to a boil and then set the burner to medium/low heat – cooking the vegetables for about 20 minutes.  Remove the pot from heat for about 10 minutes.  The next step is to transfer the vegetables from the pot into a blender, little bits at a time.

The object is to completely blend all of the vegetables down into a creamy soup.  Make sure you are extra careful using the blender with hot liquid.  Do not over fill the blender or it can splash up and burn you.  Once the mixture is blended, add it back to the soup pot and pull out some more of the chunks of vegetables until the entire pot is pureed.

The end result is an amazingly creamy, wonderfully flavored soup that is chocked full of healthy veggies and no preservatives!

This soup does make a large pot full, and can be easily stored in plastic containers and frozen for another meal or two!

 

Summer Squash Soup
Author:
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. of yellow summer squash
  • 1 medium onion - chopped
  • 1 large or up to 3 small potatoes - peeled and chopped
  • 2 large carrots (or the equivalent in baby carrots)
  • 4 cups chicken broth - I make my own with hot water and chicken bouillon
  • 4 tbsp butter
  • ½ tsp salt
Instructions
  1. First you want to melt the butter in a large soup pot and saute the chopped onions with the ½ tsp of salt.
  2. Once they begin to soften, chop up the carrots, potatoes and squash to add to the pot.
  3. Stir them around in the pot with the sauteed onions for a minute or two and then add the 4 cups of chicken broth.
  4. Bring the mixture to a boil and then set the burner to medium/low heat - cooking the vegetables for about 20 minutes. Remove the pot from heat for about 10 minutes. The next step is to transfer the vegetables from the pot into a blender, little bits at a time.
  5. The object is to completely blend all of the vegetables down into a creamy soup. Make sure you are extra careful using the blender with hot liquid. Do not over fill the blender or it can splash up and burn you. Once the mixture is blended, add it back to the soup pot and pull out some more of the chunks of vegetables until the entire pot is pureed.
  6. The end result is an amazingly creamy, wonderfully flavored soup that is chocked full of healthy veggies and no preservatives!
  7. This soup does make a large pot full, and can be easily stored in plastic containers and frozen for another meal or two!

 

 

 

 

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