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
- 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.
- 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.
- 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
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
