Potato Ham and Cheese Soup

This is an easy great tasting soup; I have been making potato soup for years it happens to be one of family’s favorites. I make a few different versions of potato soup, but today I am giving you this version over time I will be sharing my other recipes. Make this on a cold winter’s day or if you happen to have some leftover ham and you don’t know what to do with it, like I did.

Potato Ham and Cheese Soup
6 cups potatoes, cubed
1 medium onion, chopped
1 cup carrots, sliced
1 cup ham, chopped
5 cups water
3 chicken bouillon cubes
½ teaspoon salt
Pepper to taste
2 tablespoons dried parsley
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup shredded Cheddar cheese

(You notice I left the skins on the potatoes I seldom peel them my family likes the skins to be left on)

In a large soup pot add potatoes, onion, ham, water, chicken bouillon, salt, pepper and parsley. Bring to a boil; reduce heat and simmer for 30 minutes.

Meanwhile; In a medium sauce pan melt butter over med-low heat, whisk in flour stirring constantly cook for 1 minute, slowly stir in milk; continue stirring until thick about 5 minutes; add cheese cook about a minute or until melted.

Slowly add milk cheese mixture to soup pot and stir until heated and well combined.

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Split Pea Ham Soup

There’s nothing like a good bowl of soup on a cold winter night. Split pea soup is a favorite in our house. I make it at least once a year when ever there is leftover ham in the house.

Split Pea Ham Soup

1 (16 oz.) bag dried split peas
2 tablespoons vegetable oil
1 medium onion; diced
1 cup carrots; diced
2 garlic cloves; minced
6 -7 cups water
1 cup ham; chopped
4 chicken bouillon cubes

Clean and rinse beans; drain and set aside. In a large pot sauté onion, carrots and garlic in oil; about 5 minutes or until onions are tender. Add water, peas, ham and bouillon; bring to a boil; reduce heat and simmer 30 minutes; or until peas are tender. Add salt and pepper to taste.Pin It

String Bean Potato and Ham Soup and Cheddar Cheese Bread

Tonight for dinner we are having string bean, potato and ham soup. I took the leftover Parmesan Crusted Baked Potatoes and String Beans with Garlic and Mushrooms that we had for Christmas dinner added a few more ingredients and viola soup. Now what to serve with this great soup, I chose this cheddar cheese bread. My co-worker Shelly Higgins gave me the recipe; she has made it a few times over the last ten years, she wanted me to take a look at the recipe to see if I could make any changes. I did; I omitted a few things, added a few things; I hope this makes the bread more appealing to Shelly and her family.

String Bean Potato and Ham Soup

1 pound fresh string beans
1 pound new potatoes; cut into fourths
1 cup ham, diced
4 cups water
4 bouillon cubes
¼ cup flour
¼ cup parmesan cheese
1 ½ cups milk
Salt and pepper to taste

In a large pot bring string beans, potatoes, water and bouillon cubes to a boil, reduce heat and simmer 20 minutes or until potatoes are tender.
In small bowl mix together flour, cheese and milk with a fork until well blended; add to pot and cook about 5 to 10 minutes longer. Add salt and pepper to taste



Cheddar Cheese Bread
2 cups sifted all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter
1 1/2 cups shredded cheddar cheese
1 ½ teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup milk
1 egg
Preheat oven to 350⁰F. Lightly grease a 9x5x3 inch loaf pan.
Sift together flour, sugar, baking powder and salt into a large bowl. Using a pastry blender or two knifes, cut the butter into the flour mixture until mixture resembles coarse crumbs.

Add the cheddar cheese, Italian seasoning, garlic powder, onion powder and cayenne pepper to the flour mixture in the bowl; toss with a fork until well blended.

In small bowl; combine milk and egg. Add to flour mixture all at once; stir with a fork just until all dry ingredients are moistened. Do not over mix.

Spread batter evenly into prepared loaf pan.

Bake in center of oven for about 40 minutes or until a toothpick inserted in center of bread comes out clean.
Remove from oven and cool 10 minutes on wire rack; before removing from pan. Brush with melted butter and serve.

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Chicken Cordon Bleu Casserole

I don’t know who first came up with this recipe, but it’s a keeper. I went searching for a recipe similar to this when I first saw something like it at Target in the frozen dinner section. That version had pasta in the dish, but I gave this recipe a try anyway, I'm glad I did!

Chicken Cordon Bleu Casserole

2 pounds chicken breast, cubed
1 cup dry seasoned bread crumbs
1/2 cup milk
1 egg
8 ounces Swiss cheese, cubed
8 ounces ham, cubed
1 can cream of chicken soup
1 cup milk

Mix egg and 1/2 cup milk. Dip chicken in egg mixture, and then toss in bread crumbs.

In a large skillet brown chicken in oil until golden brown;

Place chicken, ham and cheese into a greased 9x13 inch baking dish.

 Mix soup and 1 cup milk. Pour over chicken mixture in pan.

Bake at 350 for 30-35 minutes, until bubbly

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Easy Ham and Noodle Bake

This is one of Brandy’s favorite dishes. Whenever I would cook a ham she would request that I make this casserole. This is also one of those recipes Richard received from his cooking class from high school. I added the crumb topping to the recipe. Sometimes I put grated cheese on top. Today I didn’t have any block cheese so I used 1 1/2 cups of the bag of grated cheese blend that I had instead.

Easy Ham and Noodle Bake

4 cups egg noodles, cooked
2 cups cubed, cooked ham
1 cup cubed cheddar cheese
1 can cream of mushroom soup
1 soup can milk
1 cup crushed Ritz crackers
2 tablespoons butter, melted

Preheat oven to 375⁰F. Cook egg noodles according to direction on package.

Mix together the noodles, ham, cheese, soup and milk in large bowl. Pour noodle mixture into 2 ½ quart greased casserole dish.

In small bowl mix together crushed crackers and melted butter.

 Sprinkle crumb mixture over top of noodles mixture in casserole dish

Bake for 30 to 35 minutes.

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