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Sep 292014

Creamy Ham And Potato Soup

I hope everyone had a nice weekend!

Even with the warm weather still here, I have had a hankering for soup, what’s wrong with this picture? I guess I’m just trying to force Mother Nature into cooling us off a little! With October only two days away and the weatherman predicting a little cool down for this weekend, I am a happy camper. Maybe we’ll even get out of Dodge this Saturday and do a little flea marketing although I don’t know why, I sure as hell don’t need any more junk or Christmas decor!

Creamy and Tasty!

Creamy and Tasty!

On with this recipe…. This really hit the spot yesterday along with watching some football on the tube. I had never really thought about adding sour cream to my soup which made it so so tasty and creamy. I basically just used flour for my potato soups but I think those days are gone. I got the idea from an older Better Homes and Garden soup and stew cookbook that graces my vast collection of books (another thing I don’t need any of!).

Pass the crackers it's soup time!!!

Pass the crackers it’s soup time!!!    Not much left over either!!

Creamy Ham And Potato Soup
  • 6 slices of bacon
  • 4 medium red potatoes, peeled and diced
  • 1 medium sweet onion, chopped
  • 4 scallions with their tops, sliced
  • 1 large carrot, sliced
  • 1 large celery stalk, sliced
  • 1-1/2 cups cooked ham cubed
  • 4 cups of milk
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tbsp flour
  • Chives for garnish
  1. Cook bacon until crispy in a Dutch oven, drain on paper towels and set aside, reserving 3 tablespoons of the drippings.
  2. Add veggies to the drippings, stirring to coat.
  3. Cover and cook over low heat until veggies are tender, stirring occasionally.
  4. Stir in the milk and ham; season with sea salt and fresh ground pepper.
  5. Combine the flour with the sour cream, mixing well.
  6. Slowing add some of the hot milk into the sour cream and then add that mixture to the soup.
  7. Cook over low heat until soup just begins to bubble, but do not boil.
  8. Soup's on, garnish with fresh or dried chopped chives and grab some crackers!


Hope you enjoy this great soup during the cooler months of fall and winter!

Aug 192014

Fall Ham And Veggie Casserole

The colors are awesome!

The colors are awesome!

As I mentioned last week, I am over ready for the cooler months of fall and when I saw this recipe in our newspaper written by Allson Ladman from the Associated Press, I knew right off the bat I had to try it. Disappointment was not an option as Kenny and I both really enjoyed the different root veggies combined with the ham and cheese. Another plus with the recipe was the fact that you can make it the night before and chill in the frig for up to one day, nice for those who work or have busy schedules. I did vary things a little bit such as using fresh potatoes versus store bought refrigerated pre-grated potatoes, yeah a little extra time in the kitchen but not enough to make me sad! I also had to cut the recipe in half as it made way too much for just the two of us and I still will have another dinner with it tonight. So if you have a lot of mouths to feed, I’m sure this recipe will serve you well as it is very tasty and filling at the same time. The recipe says it makes 12 servings and I think that can vary depending on who you’re feeding. You also get a great amount of proteins and veggies all in one dish. Of course I had to have some biscuits for my better half……………

The cheese..the ham..and all those veggies...Yummy!

The cheese..the ham..and all those veggies…Yummy!


Fall Ham And Veggie Casserole
  • 1 pkg (10 oz) frozen chopped spinach, thawed
  • 4 eggs
  • 2 cups whole milk
  • ½ cup light mayonnaise (I used regular, no lite in our house)
  • 1 tbsp Dijon mustard
  • ½ teas kosher salt
  • ½ teas ground pepper (I used white pepper)
  • ½ teas onion powder (could have used a little more for us)
  • 20 oz ham steak, diced (I used about 8 oz for half the recipe and it was fine)
  • 3 cups shredded sharp cheddar cheese, divided
  • 2 medium carrots, grated (not specified on how large to grate so I used medium and it was worked fine)
  • 2 medium turnips (again I used medium grate)
  • 20 oz pkg refrigerated shredded potatoes (I used fresh potatoes here)
  1. Coat a 9 X 13 baking dish with cooking spray.
  2. Place the spinach in a stainer and squeeze out as much water as possible and set aside.
  3. In a large bowl, beat the eggs with the milk, mayo, mustard, salt, pepper and onion powder until smooth.
  4. Add the spinach to the egg mixture along with remaining veggies, ham and 2 cups of the cheese; pour into prepared pan.
  5. Sprinkle with remaining cheese*, cover and refrigerate for later use or bake immediately in a 350 degree oven for 45 to 60 minutes or until puffed and golden and a knife inserted in the center comes out clean.
  6. * I kept the cheese topping until the casserole was almost done and then topped it off just to melt the cheese.


Come on fall, I’m ready, are you ready?………….. Enjoy!

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