Ham and Potato Soup

I. Love. Soup.

It's true. I have a very deep addiction for soup and salad. Oh, and chips and salsa, but that's an entirely different subject. Crazy things to always crave and want; or so, that's what my husband thinks. I think it's perfectly normal. I must admit it has gotten so bad, though, that my husband has made limits and rules to how often or what types of soups I can make when. Once upon a time, we ate nothing but soup for dinner for 2 weeks. True story. Hence my limitations and rules. Don't blame him. It's good to have an abundance of variation-- but varying the type of soup versus eating a completely different meal item is apparently very different. :-)

Last night, even though our warm Texas weather is already beginning, I went against our rule of "no soup when the temperature is above 70 degrees" because I had a ridiculously large amount of ham that I couldn't figure out what else to do with. My husband grew up on a potato farm in Idaho and we have a very large soft spot for potato soup. Usually we have the "go to" recipe that we alway use, but I found something so much better that I have eaten 3 bowls since last night-- sadly, yet another true story. I ate it for brunch.  This recipe is so quick and easy to make and you can vary it with whatever you want-- adding or taking away veggies/meats! I love it!!

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 C diced celery
1/3 C finely chopped onion
3/4 C diced cooked ham
3 1/4 cups water
2 T chicken bouillon granules
1/2 C carrots, diced
2 cloves of garlic, minced
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
5 T butter
5 T flour
2 C milk

Combine all vegetables and ham with water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender. Stir in chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour, stirring constantly until thick (1 minute)-- making a rue. Slowly stir in milk so as not to cause any lumps. Continue stirring until thick (4-5 minutes). Add rue to stockpot and heat soup through.

Also, if you have never seen one of these before-- you are missing out. Seriously.

This little beauty was given to us for our wedding from my beautiful grandmother. When I opened it, I thought, "When will I ever use this? She could've spent her money on something a little more useful." And then, as a floundering new wife learning to cook, I gave it a go about a year later and it is now the most used item in my kitchen. It has lasted a good 5 years cutting zucchini, onions, potatoes, carrots, fruits, cucumbers, anything I can think of! It is amazing and everything is perfectly shaped in little squares when I'm done, I don't have to cry over cutting onions, and my mascara stays perfect. We're all happy. Here's a link to get it! HERE

Sweet Potato Shepherd's Pie

I was actually pleasantly surprised with this recipe. My youngest devoured it until his stomach was distended, but my oldest was on a hunger strike so he'll just have to enjoy it for breakfast *big momma grin*.
I don't know if this is just me, but it seems that whenever I use fresh rosemary, the taste is so strong I always regret using the amount they called for in the recipe. I must have secret soil that empowers my rosemary bush with extraordinary flavorfulness. Anyways, slightly strong on the rosemary for me, but everything else was awesome. Highly recommend this quick and easy recipe.

Adapted from SkinnyTaste.com

Potatoes:
1 1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic, crushed
1/2 C milk
1/4 C chicken broth
2 T greek nonfat yogurt
Salt & Pepper to taste

Filling:
1 lb ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 parsnip, diced
2 cloves of garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 T flour
1 C chicken broth
3 tsp tomato sauce
1 tsp worcestershire sauce
1 tsp freshly chopped rosemary
salt and pepper
paprika

Directions:
Boil sweet potatoes and crushed garlic in salted water until soft. Drain and mash with chicken broth, yogurt, salt and pepper.

Preheat oven to 400 F

In a large saute pan, brown turkey; season with S&P. When cooked, set aside on a plate. Add olive oil to the pan, then add onion and sauté on minute. Add the celery, parsnip, s&p to taste; cook about 12 minutes until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, s&p and mix well. Add frozen veggies, chicken broth, tomato sauce, worcestershire sauce, rosemary, cooked turkey and mix well. Simmer on low about 5-10 minutes.

In a greased 9x13 glass pan, spread meat mixture then top with potato mixture. Bake for 20 minutes or until potatoes turn golden and mixture is bubbly. Serve warm.

Link to original recipe: HERE. Photo credit: SkinnyTaste.com