Cheesy Ham and Potato Soup

This soup was extremely delicious and filling!  The other day I went grocery shopping without a meal plan and came home with a big slab of ham.  I really had no plans for it at all and after raiding the pantry this came to life.  I will definitely double this recipe next time and freeze the extras for another night.  I also came across a recipe on Pinterest for "Cream of Something Soup" and I had most of the ingredients on hand and came up with my "Cream of Nothing Soup." 

Ingredients for Cream of Nothing Soup

• 1 1/4 cup chicken broth
• 1 cup dry milk
• 3/4 cup cornstarch
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dry basil
• 1/4 teaspoon dry parsley

Directions:

1. Bring 3/4 cup of Cream of Nothing mixture and 1 1/4 cup chicken broth to a light boil.
2. Stir over heat until it thickens.

Ingredients for Soup:

• 2 small russet potatoes, diced in small cubes
• 1 1/2 cups diced ham
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup cheddar cheese
• 1 cup water
• 1/2 teaspoon paprika
• 1/4 teaspoon mustard powder
• 1-2 tablespoon olive oil
• salt and pepper to taste

Directions:

1. Saute onions, garlic and potatoes with olive oil over medium heat for about 5 minutes.
2. In a separate pan saute ham with a little bit of oil until nicely browned.
3. Add ham to potato mixture and stir.
4. Add cream of nothing soup, water and all other ingredients, except cheese and bring to a light boil.
5. Cover and simmer for about 30 minutes, stirring occasionally.
6. Stir in cheese and serve!

*If you do not want to make "cream of nothing soup" just replace with one can of your favorite cream condensed soup.*

Garlic Ranch Mashed Potatoes

These definitely reminded me of the fake potatoes and I loved it.  As I was making dinner the other night I realized I didn't have the gravy I was planning on using.  After a little pantry digging I created this masterpiece!  My little guy was in heaven and literally packed it mouth until his cheeks were puffy.  My husband was dying to smoosh his cheeks!

 

Ingredients:

• 5 medium/small russet potatoes, peeled and cubed
• 2 cloves garlic, peeled
• 1/3 cup milk
• 2 tablespoons butter
• 1 package ranch dressing mix

 

Directions:  Boil potatoes and garlic until potatoes are soft.  Drain and return to pot.  Add butter, milk, dressing mix and mix with electric mixer until creamy.  ( I usually use a masher however, I needed to thoroughly mix the garlic cloves.)

 

Oven Cheddar Ranch Potatoes

These were absolutely AMAZING.  I am having so much fun working my way through my families recipes.  The original recipe called for 1 envelope dry onion soup mix in which I didn't have, so I used a ranch packet and added some cheddar cheese for good measure!  DELICIOUS!

Ingredients:

• 3 small russet potatoes, thinly sliced
• 1/2 cup butter, thinly sliced
• 1 envelope ranch dressing mix
• 1/2 cup shredded cheddar cheese

Directions:  Preheat oven to 350 degrees.  Place potatoes into a foil lined baking dish.  Top with ranch, butter, then cheese and wrap edges adding additional foil if needed to cover.  Bake for 45 minutes.

Crock Pot Ham and Potato Chowder

I needed to use up lots of ham I had leftover from Christmas and this chowder was PERFECT.  I also had about five pounds of potatoes because it was so much cheaper to buy a 10 pound bag.  This is exactly the kind of dinner I needed after spending hours cooking the last couple of days.  I threw everything into the crock and relaxed all day, it was amazing.  My husband and I loved it and I was even able to freeze half of it for another lazy day!

Ingredients:

• 4 cups vegetable broth
• 1 1/2 cups milk
• 8 oz cream cheese, cubed
• 1 1/2 cup cheddar cheese, shredded
• 2 cup ham, cubed
• 2 large russet potatoes, cubed
• 3 celery stalks, diced
• 1/2 sweet onion, diced
• 1 14 oz bag frozen mixed vegetables
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• salt and pepper, to taste
• dash of Tabasco

Directions:  Add everything except milk and cheddar cheese to crock pot and cook on low for 8 hours or high for 4 hours.  Slowly stir in milk and cheddar cheese and cook for another 15 minutes and serve!

Twice Baked Potatoes

I have only ever had a twice baked potato at The Keg, for some reason I have been to intimidated to make them.  They were so simple and I could have eaten all of them.  I will be making these again for sure.  I am posting the recipe for 4 large potatoes, even though I only made 3 small ones.

Ingredients:

• 4 large russet potatoes
• Olive oil
• 1/2 cup cheddar cheese
• 1/2 cup sour cream (for a lighter version substitute with Greek Yogurt)
• 1/2 cup milk
• 2 Tbsp softened butter
• 1 Tsp paprika
• 1 Tsp garlic powder
• 1/4 cup chopped chives
• 4 strips cooked bacon, crumbled

 Directions:  Preheat oven to 400 degrees.  Scrub the potatoes under running water until clean.  Pierce each potato with fork all around for ventilation.  Rub potatoes with olive oil.  Place on the middle rack of oven and bake for an hour.  Allow the potatoes to cool and reduce oven heat to 350 degrees.  Slice each potato across lengthwise about 1/3 from the top. Use a spoon to scoop out the insides leaving about 1/4 inch of potato inside.  In a large mixing bowl add sour cream, milk, cheese, butter, paprika, garlic, chives and bacon.  Beat with hand mixture until desired consistency.  Spoon the potato mixture back into the skins and bake for another 15-20 minutes. 

Easy Scalloped Potatoes

I have tried many recipes for scalloped potatoes and I always love them.  This recipe was by far the easiest and it tastes just as delicious.  I will give away my secret TILLAMOOK cheese!!!!  Tillamook Extra Sharp White Cheddar Cheese is a girls best friend!  If you have never tried this cheese you HAVE TOO!  When I was preggo my favorite snack was an English Muffin with pb&j topped with this cheese.  I know you are thinking only a pregnant woman would like this however, a non preggo co-worker made it for me and I fell in love.  Maybe I will do a blog post on it for fun. 

Ingredients:

• 4 Yukon gold potatoes, thinly sliced ( blanch in boiling water for 3-5 minutes to shorten baking time)
• 2 cups Tillamook Extra Sharp White Cheddar Cheese, grated (if you do not have Tillamook I know Cracker Barrel makes one too!)
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 teaspoon pepper, or to taste
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon paprika, or to taste
• 1/2 teaspoon garlic powder, or to taste
• cooking spray

Directions:  Preheat oven to 400 degrees.  Spray 9 by 9 baking dish with non stick spray.  In a bowl combine cream, milk, and all seasonings and whisk together.  Cover the bottom of the baking dish with 1/2 of the potatoes overlapping slightly.  Pour half the cream over them and top with 1/2 the cheese and repeat the layers ending with cheese.  Sprinkle with a little extra pepper and paprika.  Bake for 30 minutes covered then 30 minutes uncovered. 

Semi Homemade Potato Soup

 

Whenever the grocery store has a sale on Bear Creek soup mixes I always pick some up.  One package makes 8 cups of soup and after I add my touches to it I end up with 9 cups.  The best part is I always have enough leftovers for lunch the next day and one freezer meal for another time.  SCORE!

 

Ingredients:

1 package Bear Creek Creamy Potato Soup mix

4 oz cream cheese 

1 cup milk

1 package bacon

2 celery stalks chopped

5 small red or yellow potatoes

1/2 cup chopped green onions, more to taste

salt and pepper to taste

2 teaspoons paprika

 

Directions:  Cook bacon until slightly crispy and chop when cooled.  In a large pot boil 8 cups of water.  Add potatoes, onions, celery,  3/4 bacon crumbles, and seasoning.  Lower heat and cook for about 15 minutes stirring every couple of minutes.  Add milk and cream cheese and cook for another 5 minutes stirring frequently.  When finished top with remaining bacon and season with extra pepper and paprika if desired.