Good Morning..Monday August 19th. What is for supper tonight? Well since it's National Potato Day, I thought I'd try to find a recipe for Ham & Potato Soup -- my fav website for recipes is allrecipes.com, so here is todays recipe:
https://www.allrecipes.com/recipe/56927/delicious-ham-and-potato-soup/

• Got a Headache? An old fashioned remedy, was to place sliced, raw potatoes on your forehead.
• Most of the nutrients are in the skin of the potato.
• Potatoes have more potassium than a banana.

Delicious Ham and Potato Soup -  Serves 5

Ingredients

• 4 cups diced potatoes (I don't peel away the nutrients)
• 1 stalk celery, diced (~1/2 cup)
• 1 finely chopped onion (~1/2 cup)
• 1 cup diced cooked ham
• 1 carrot, diced
• 1 can corn
• 3 1/4 cups chicken broth
• 2 tablespoons chicken bouillon granules

 

• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 teaspoon garlic powder
• 
  
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 1 cup+ Sharp Cheddar Cheese, shredded
• Green Onions/Chives, chopped
• 4 slices of bacon to make Bacon Bits
• 
  

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. 
   
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Turn to medium heat, while continuing to stir, until thick, 4 to 5 minutes. After it thickens, add 1/2 cup shredded cheese.
4. 
   
5. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Sprinkle some shredded cheese on top.

To adapt for crockpot:

Saute the onions in a little vegetable oil just until soft. Cook all day (about 6 hours). 

*If too thick when serving, mix a bouillon with water & add until desired consistency.

*If too thin, add tablespoons of flour.

Serve it in "Italian Bread Bowls" 

Italian Bread Bowls - They freeze for up to 1 month, if desired.

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

 

• 7 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. 
   
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
5. 
   
6. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
7. 
   
8. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
9. 
   
10. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
11. 
    
12. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.