Cheesy Ham & Potato Soup

Today has turned out to be more productive than anticipated...church, laundry, errands, and finally some cooking for the week.

I don't know about other working parents out there, but I tend to block off a few hours on Sunday to get meals ready/assembled for the upcoming weeknights. It makes my life a WHOLE lot easier when I get home and two hungry boys are waiting for me.

For example here is our menu for the next couple days:

• Pizza Burgers - assembled last night and stuck in the fridge for tonight's dinner (will also take for lunches for a couple days).


• Cheesy Potato & Ham Soup - made a 1/2 batch today to eat on for the next two nights.


• Leftover Ham #1- since not all the ham went into the soup, I plan on doing baked ham in oven one night (already assembled in the fridge with a little mustard slathered on), along with a baked potato and a veggie.


• Leftover Ham #2 - the rest of the ham will most likely go into an egg casserole or quiche, as I have one pie crust leftover in the freezer from my pie baking on Saturday.

See? Pretty simple to take a few hours on Sunday to get at least 3 days worth of meals organized.

Trust me, when I'm done (especially now, being preggo), I usually plop myself on the couch for at least 30 minutes to rest the weary feet!

Now on to SOUP!

As most know, I'm a lover of all things soup. Cheesy, creamy, brothy, veggie, meaty, spicy, I love them all. This recipe came from my good friend Lori, and it has never failed me. In fact, it is the only potato soup I've ever made.

I'm too scared to venture out and try another one.

Cheesy Ham & Potato Soup (this can also be cut in 1/2, as I did today)
1 lb. bacon, fried crisp
24 oz. frozen chunk hash browns
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
4 c. water
14 oz. evaporated milk
2 cubes chicken bouillon
1 c. chopped ham
1 lb. diced Velveeta (or any good melty cheese of your choice)
Pepper, to taste

Place carrots, celery, onion and a little bit of water in large stockpot on medium high for 15 minutes or until tender. Add in bacon, hash browns, bouillon, and water, bring to a boil, then turn down to a simmer for 10 minutes. Add in ham, evaporated milk, cheese and pepper. Heat very slowly on LOW heat to melt cheese. Be careful not to take off low, as the milk could curdle if too hot.

It's ready to eat once the cheese is melted, or be like me, let it cool, stick it in the fridge and have it for another night!

You've got to try this one, it is so good!