Creamy Ham & Potato Soup

I rarely make soups but with the weather changing and all of the pumpkin I have been baking with lately I was in the mood for a good soup. This one was so delicious. Its creamy, has the best flavor, and its really easy. I changed the recipe a little because it didn't seem like there were many vegetables in it. It turned out great. This is a must try.

Creamy Ham & Potato Soup

3 1/2 cups peeled and diced Potatoes 

2/3 cup diced Celery
1/3 cup finely chopped Onion
1 cup Carrot, diced 

1 can Corn

1 cup diced cooked Ham (buy a ham steak in the deli section)
3 1/4 Chicken Broth
1/2 tsp Salt
1/2 tsp Pepper, or to taste
5 Tbsp Butter
5 Tbsp Flour
2 cups Milk

Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the 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 so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Makes 6 servings 

Recipe Source: thegirlwhoateeverything.blogspot.com

Twice Baked Potato

Potatoes are one of my favorite foods. They are so good. There are so many ways to have a potato, all very delicious. This was no exception. My husband who hates potatoes, still required BBQ sauce to make it worthy to eat.

Twice Baked Potato

4 large Baking Potatoes

8 slice Bacon

1 cup Sour Cream

1/2 cup Milk

4 Tbsp Butter

1/2 tsp Salt

1/2 tsp Pepper

1 cup Shredded Cheddar Cheese

Preheat oven to 375 F.

Bake potatoes in preheated oven for 1 1/2 hours. I used potato nails to bake mine so they cooked faster. You can just microwave the potatoes instead because its faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon. Bake for another 15 minutes.