Golden Potato and Ham Soup

The nights are still cool enough to enjoy a great bowl of soup for dinner, with a thick slice of bread. Joe made this for dinner and it's delicious. We had leftover ham and Yukon potatoes to use, so this was perfect. He often Googles what we have and the computer comes up with recipes to use them.

As with most soups, ingredients can be flexible. If your family does not eat ham, then turkey ham, chicken, or beef sausage would work just as well.

INGREDIENTS:

6 c. cubed Yukon gold potatoes ¼ c. all-purpose flour

2 c. water 2 c. whole milk, divided

1 c. sliced celery 1 pkg (16 oz) process cheese (Velveeta)

1 c. sliced carrots 1 c, cubed fully cooked ham

½ c. chopped onion 1/3 c. real bacon bits

2tsp dried parsley flakes

2 tsp chicken bouillon granules

1 tsp salt, ½ tsp pepper

DIRECTIONS:

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat, cover and stir for two minutes or until potatoes are tender.

Meanwhile in a small bowl, combine flour and ¼ c. milk until smooth, add to soup. Bring to a boil, cook and stir for two minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon, heat through. Yield: eight servings.

MY NOTES:

I wouldn't substitute the Yukon potatoes with russets because I think they will break down and make the soup too thick (my opinion). The red potatoes may be ok.

For sure, we did not use Velveeta:). But then that's a personal choice. We had shredded cheddar cheese in the freezer and used that instead. And we did not have bacon bits.

I followed up with Angel food cake with Klickers frozen strawberries. I have mixed emotions about using a cake mix that you just add water to make the Angel food cake. Part of me is glad it was that quick and easy, the other part wanted to do it the long way for a homemade taste. But I didn't have extra time so did the cake mix.

Enjoy!