Creamy Ham and Potato Soup

We went to an Easter Potluck and I had to find something I could make and that would stay warm while we were at church.  I was going to make mashed potato casserole but then I saw this recipe on the blog I was looking at and decided it was the next best thing.  It was quick, easy and I had all of the ingredients on hand.  This recipe is from www.allrecipes.com and The Girl Who Ate Everything.

4 cups peeled and diced potatoes
1/3 cup finely chopped onion (I used 2 1/2 tbsp mined onion)
1/2 cup carrot, diced
1 cup diced cooked ham

1/2 cup corn
3 3/4 cups chicken broth
1/2 teaspoon salt
1 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
2 1/4 cups milk


Directions:
1.Combine the potatoes, onion, carrot, corn, ham and chicken broth in a pot. Bring to a boil and cook over medium heat until potatoes are tender for about 10 to 15 minutes. Stir in the salt and pepper.

2. In a another saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick for about 1 minute. Slowly stir in milk and continue stirring over medium-low heat until thick for about 4 to 5 minutes.

3.Stir the milk mixture into the pot and cook soup until heated through.

Top with cheddar cheese and bacon if desired.
 
Makes 6 servings
 

Chicken Tortilla Soup

While I am on a roll today I thought I would go ahead and post tonight's dinner recipe. It is cold here, my husband is no where to be found (ok well I mean I know where he is but he is not at home) and I have some Christmas music TV station on right now.

Wait, did I mention where this recipe came from? No? Ok well it is from the "Dragon Food" cookbook. What is Dragon Food? It is recipe's compiled by a club at Nate's old high school Carroll High School.  Now this is no Maryland high school folks, actually it is a Texas high school.  At this school they play football playoff games in the Dallas Cowboys Stadium with THOUSANDS in attendance.  Currently, there are 3 New Orleans Saints players from Nate's high school.  The school performs "never done before by a high school drama club" musicals like Phantom and The Drowsy Chaperone.  So I am thinking to myself...well if these kids are so darn good, they are probably bringing in some good recipes...so here it is!!

Chicken Tortilla Soup

1/2 cup chopped onion
3 boneless skinless chicken breasts
1 garlic clove chopped
1/4 tsp Chili Powder
1/4 tsp Ground Cumin
2 (14.5 oz) cans Chicken Broth
1 (14.5 oz) can Diced tomatoes, undrained
1 small can chopped green chilies undrained
1 (14.5 oz) can black beans drained and rinsed
1 (14.5 oz) corn drained
2 tsp dried cilantro
Grated cheese
Lime
Sour cream
Tortilla chips

Cut chicken in cubes and cook in a stock pot with the chopped onion and garlic in some olive oil. When chicken is done add chili powder, cumin and cilantro to the chicken and cook some more. Add broth, tomatoes, chilies, corn, and black beans. Stir and simmer for ten minutes.

Serve with cheese, lime, sour cream, chips etc.

As always, add salt and pepper as needed.

Potato Soup

Potato Soup

Picture from http://baletajuk.blogspot.com

2 ribs of chopped celery
1 clove chopped garlic
1 med onion chopped
2 T butter
6 med potatoes cubed
2 carrots chopped
2 (140z) cans chicken broth
3/4 tsp seasoned salt
1/2 tsp dried basil
dash ground pepper
2 cups milk
1 cup shredded cheddar cheese

Saute garlic, celery, onion and butter in a pot until tender. Add next six ingredients, cover and simmer for 20 minutes. Remove from heat and mash veggies. Add milk and cheese and stir until cheese is melted.

This makes A LOT.  You might want to cut this in half!

Chunk Chili

Chunk Chili
From my sister Jamie...super easy

milwaukeefood.com



1lb ground beef
onion
1 can red kidney beans
Chili seasoning to taste (I used half a packet with 1lb ground beef)
small jar of marinara sauce

Toppings such as cheese, sour cream etc.


Brown ground beef with some chopped onion.  Drain kidney beans and mix in with beef.  Add marinara sauce and chili seasoning to taste. Simmer for 15 minutes.  EAT!

This goes well with the corn bread I posted a few weeks ago!