From the files--Soup

It's been cool and rainy the last couple of days--perfect days for soup. So when I ran across this recipe for potato soup, I decided to make it. The recipe calls for cream cheese so it didn't hurt that I've had a brick of cream cheese in the refrigerator for a while now that we needed to use. 

Below is a post where I originally published the recipe. The cream cheese gives it a slight tang that you don't always get with a cream soup. However, I love cream cheese, so that was a big win for me. 

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Wally Makes Soup

Wally likes to eat. No, let me correct that. Wally loves to eat. However, he doesn't like to cook. But today, he did just that. I asked him to help me with some potato soup by peeling the potatoes. One thing led to another and in less than an hour he had created a delicious potato ham soup.

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

Ingredients:

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)

For garnish:

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.

Printer friendly version

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When I took a look at this post, I found it interesting. First because, back in the day, I did recipes on my blog. And second, it has a printer friendly version of the recipe. I'm impressed with myself on that one. :)

Until next time...