True to the family tradition, he didn't follow a recipe. He looked at couple of recipes, took inventory of ingredients on hand and started cooking. For better nutrition he added carrots and used low-fat cream cheese. He didn't use onions as a favor to Ward and he added his own special optional ingredient at the end--Stubb's Spicy BBQ Sauce. The result was a very delicious soup that reminded me of scalloped potatoes with ham. I hope this successful cooking adventure is the beginning of a new trend.
Below are basic instructions for making the soup. Detailed recipe at the end.
|Chop potatoes, celery, carrots and ham.|
|Saute celery, carrots, and garlic before adding potatoes and water. Cook until veggies are tender. Add cream cheese and ham.|
|Garnish with cheddar cheese and/or Stubb's Spicy BBQ sauce. Serve and enjoy!|
Wally's Potato Ham Soup
Oil, 1 T
Celery, 2 stalks chopped
Carrots, 3 large chopped
Garlic, 3 cloves minced
Potatoes, 7 medium--5-6 cups chopped
Water, 4 ½ cups
Chicken bouillon cubes, 2
Low fat cream cheese, 8 oz, softened and cut into 1 1/2 inch cubes
Ham, 2 cups chopped (¾ lb)
Shredded cheddar cheese
Stubb's BBQ Sauce, 1 teaspoon/bowl
Saute celery, carrots, and garlic in oil until celery is starting soften.
Add potatoes, water, and bouillon cubes. Bring to boil and boil until vegetables are tender. Approximately 10- 15 minutes.
Lower heat or turn off heat on electric range and add cream cheese. Stir until melted.
Stir in ham.
Note: I added a little of Stubb's spicy BBQ sauce into my bowl. It gave the soup just a hint of spicy hotness without overwhelming the other flavors.
My mom and dad just put a little shredded cheese on theirs.
Everyone was happy. I hope you like it too.