Sunday, October 31, 2010

Potato Soup

On this anniversary of the 1st time we had this recipe, I thought I would post the recipe for everyone to enjoy. It was about 3 years ago, a friend had us over for some warm soup before heading out to trick-or-treat. It was great, so of course, I got the recipe! We had it again tonight (a Halloween favorite)--and actually, it is great for any time of year, but especially when it is brisk outside and when you want to feel warm inside. YUM! Thanks Shauna!
ingredients:
5 or 6 medium to large potatoes, pealed & chopped into small pieces
1 1/2 cups cubed ham
(you can also buy cut up/cubed ham in packages--this works great!)6-8 slices of bacon, cooked crisp & crumbled
1 medium onion, finely chopped
1 pint cream
4 chicken bullion cubes
1 tsp. pepper
salt to taste
2 Tbsp. cornstarch
1/2 cup milk
2-3 cups shredded cheese (cheddar is great)

directions:
1. In pot, add potatoes and just enough water to cover the potatoes (if you want a thinner soup, add just a bit more water--thicker, less). Cook until tender. Mash the potatoes once cooked (keeping all of the water with the potatoes).

2. Cook bacon. Reserve bacon drippings. After cooling, crumble the bacon.

3. In the bacon drippings, sautee onion until clear.

4. Whisk together milk and cornstarch and add to the soup. Add additional milk for a thinner soup. Crush the bullion cubes and add to the soup.


5. Add onion, cut up bacon, cream and ham to the potatoes. Salt and pepper to taste.

6. Add 1 cup of the shredded cheese into the soup and whisk together well.

7. Sprinkle cheese over soup while serving.

We love having crescent rolls with this soup...they are perfect for dipping into the soup. Enjoy!


CrockPot Option:
1. Into the crockpot: potatoes, water, ham, bacon, sauteed onions, bullion, salt, pepper. Let cook on low for 6-8 hours, or High for 4-6.

2. Mash up the potatoes and add the remaining liquids (cream, milk w/ cornstarch, additional milk) and cheese.