On Halloween, LaRee would always serve us this soup in pumpkin bread bowls. Well kind of. I never got the recipe. Although she may not have had one, she was a "throw-what-you -got ' kinda cook and it always tasted AMAZING!
I found this recipe and it's pretty close I think to what she did. I did tweak it a little bit to be more like hers. (Added carrots and took out celery and onions)
7 1/2 cups chopped potatoes
1 1/4 cups chopped carrots
2 1/2 cups chicken broth
1 1/4 teaspoon salt
2 1/2 pinches pepper
1 tablespoon and 2 teaspoons of flour
3 3/4 cups of milk
1 1/4 8 oz cream cheese
2 1/2 cups chopped ham
I found this recipe and it's pretty close I think to what she did. I did tweak it a little bit to be more like hers. (Added carrots and took out celery and onions)
7 1/2 cups chopped potatoes
1 1/4 cups chopped carrots
2 1/2 cups chicken broth
1 1/4 teaspoon salt
2 1/2 pinches pepper
1 tablespoon and 2 teaspoons of flour
3 3/4 cups of milk
1 1/4 8 oz cream cheese
2 1/2 cups chopped ham
Directions
1. Place potatoes, celery, onion, chicken stock, and parsley into a
slow cooker. Season with salt and black pepper. Set cooker on High, cover, and
simmer until vegetables are tender, about 2 hours.
2. Whisk flour with milk in a bowl until smooth. Pour into slow
cooker and stir until thickened. Cook on High for 2 more hours.
3. Mash potatoes in the slow cooker to your desired thickness and
consistency; stir in cream cheese and cooked ham. Simmer soup until cream
cheese has melted, soup is thick and creamy, and ham is heated through, 30
minutes to 1 hour. Serves 10
R'
T So this will be our soup for Halloween served in pumpkin bowls of course.
(photo from www.cuteasafox.com
R
re
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