W is for Wally Makes Soup

  April marks the 15th anniversary of my blog, so during the A-Z blogging challenge, I will be sharing previous posts from over 2,000 I have written.

I'm not into cooking, so recipes or food discussions are not a common feature on my blog. However, I do publish a recipe from time to time. Here is a post about a potato and ham soup that Wally made. This was originally published in March 2012.

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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 a 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.

Sauté celery, carrots, and garlic, then add 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

Sauté celery, carrots, and garlic in oil until celery starts to soften.

Add potatoes, water, and bouillon cubes. Bring to a 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.

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Until next time...