"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamy Ham & Potato Soup, by Nancy Hvam, is from The 2009 Zens Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c potatoes cut up 1 c carrots chopped 1/2 c celery chopped 1 c water 1/2 c onions chopped 1/4 tsp dried thyme or basil 1/4 tsp pepper 10oz can cream of celery or cream of mushroom soup 1/4 c shredded american cheese 1 c ham chopped 1 1/2 c half and half or mild
In large saucepan combine potatoes, water, carrot, onion, celery, thyme and pepper. Bring to a boil and reduce heat. Simmer, covered for 10-15 minutes or until potatoes are tender. stir in half and half, soup and ham; heat through. Do not boil. Reduce heat to low. Add cheese and stir until melted.
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