Ham and Squash Soup

I guess it's time to play catch up on all the recipes I did make last week! This ham and squash soup is a gem we found on Pinterest! Paula Deen's recipes make me so happy!! You can find her original recipe on her site PaulaDeen.com! It's easy to put together and I love all the different textures and flavors in the soup itself! Let's get cookin'!

Ingredients

2 pounds yellow squash-sliced into rounds 

(Note: I quartered my slices)

6 TB butter

1 large onion-chopped

4 carrots, sliced

1 can evaporated milk

1/2 c sour cream

1/4 tsp nutmeg

1/2 c white cheddar cheese-grated

1 1/2 c vegetable stock

2 c cooked ham

To start out you're going to melt the butter (buttah-Paul Deen lol) in a soup pot on the stove! Add the onions, carrots, squash, and a dash of salt and pepper. Saute all this together for about 20 minutes. 

Add the evaporated milk and sour cream to the vegetable mixture, and stir well! Simmer this mixture until you start to see bubbles, and then stir in the nutmeg, cheese, ham and vegetable stock! 

Warm the entire mixture through, and serve! 

I couldn't get enough of this soup, it was so delicious! I was worried about the leftovers and the squash getting to soggy, but to my surprise it held up well to finish off the next day! 

Stay tuned for a very enticing snack that I can't make enough of!! 

Until next time...

Cheese Soup is one of my favorites!

For as long as I can remember my mom making cheese soup, it has been one of my favorite meals!   I decided to make it for us last night after looking through some more recipes in my new cookbook from my mom! In my hurried, excited state I completely forgot to get bread bowls, however it is on the list of things to do today (for leftovers). This recipe came from one of my mom's friends, Faye and I cannot thank her enough for sharing this recipe! Let's get started!

Ingredients

3 carrots grated

3 stalks of celery, chopped

1 small onion finely chopped

1/2 stick of butter

2 large can of chicken broth (roughly 32 oz)

2 can of cream of potato soup

1 pound Velveeta cheese, torn into small pieces

In a large pot, heat the half stick of butter, and saute the carrots, celery and onion for about 2-3 minutes. Add the chicken broth to the pot and simmer for 30 minutes! 

I love buying these matchstick carrots, because I'm not a carrot fan and D won't go through a whole package of carrots alone, so these are perfect for snacking and cooking! They are pretty long though, so I would recommend dicing them a little bit before you through them in!

3 stalks of celery

This is 32 oz of chicken broth. I used all of it by the time it was all said and done. I would recommend starting out with 3/4 of the box and adding more as needed!

After the broth and vegetables have simmered, add in the 2 cans of cream of potato soup and the pound of Velveeta cheese! Keep stirring frequently until all the cheese has melted over LOW heat (the cheese will burn over high heat, so keep that spoon moving)! Once you have everything melted and stirred in, spoon into a bread bowl and serve! Did I mention this recipe is ridiculously easy?! Stay tuned for some other great recipes! Until then...

~Happy Eating~

(cheese picture (top) courtesy of wegmans.com)