Christmas was wonderful. It was relaxing. It was fun. It was family :)
Since we had ham left over and I have oodles upon oodles of potatoes at my disposal I thought I would make some potato soup. When I cook I find inspiration on the Internet – usually from a homemaking/homesteading blog. Today’s soup was inspired from THE PIONEER WOMAN(, and here is the link to her potato soup recipe)
As I mentioned I get a lot of inspiration from blogs, and then I create my own version.
Here is what I did:
Since I already had ham cooked I just melted 2 Tablespoons of butter in some oil (oil so it wouldn’t burn). If I didn’t have ham I would have most likely browned some bacon and then saved the bacon grease to cook my veggies in.
Then I chopped up some carrots and an onion.
I let these veggies cook on medium heat while I diced my potatoes. I used 3 big russet taters. I scrubbed them. I didn’t peel them. I then halved and then halved again lengthwise. The goal is to get to uniformed pieces that will cook down easily.
I added the diced potatoes to the veggies and cooked on medium heat for 5 minutes.
After 5 minutes I poured in my “poor man’s chicken broth”. This broth is 6 cups water, a few shakes of garlic powder, a few shakes of soul seasoning, salt, and pepper. No chicken, no broth=poor man’s chicken broth (ever heard the children’s tale Stone Soup? – click here to read).
Bring the taters and veggies to a boil and boil for 10 minutes on medium-low. Stir frequently so it doesn’t burn.
Stir into the potato/veggie/broth and stir until thickened.
Once it thickens, take out 2 cups at a time and pour into blender. Blend until smooth.
Do this with about half of the soup , but no more than 2/3 of it.
I didn’t have any cream so I add 2 Tablespoons of cream cheese and stirred until it melted away.
Add chopped ham and shredded cheddar.
Heat until the cheese melts and the ham warms up.