The girls spoiled us with dinner the other night, and this was the main dish. I used my Artisan bread recipe to make the bread bowls, and the soup was a terrific complement to them. I got the recipe from my good friend Marie Fullmer.
6-8 medium potatoes
2 medium carrots
1 pint(16oz) sour cream
1 c. cubed ham
1 c. shredded cheddar cheese
1/2 TBL seasoned salt
1 c. potato flakes
Peel and cube potatoes. Peel carrots and shred. Cover with water about 1" above veggies and boil till fork can pierce through easily. Reduce to simmer. Save cooking water, add ham, sour cream and salt. Stir well. Slowly pour in potato flakes, stirring after each 1/2 c. is added until it is as thick as you like it. Wait about 5 min for real thickness to show up. Add cheese last and stir gently.
No comments:
Post a Comment