DELICIOUS Ham and Potato Soup

How do you like my new header??! Thanks to my very talented sister Karrie, I am able to have a beautiful custom header and blog! Thanks Karrie, you are the best and have always inspired my creativity. I remember when you put together that genealogy book for us one Christmas with photos of ancestors dating back through the 1800's. And also that whole itinerary you planned for our family vacation in 1998. You are truly talented and for your gift, I thank you.

So, to show my appreciation I am giving you all a little bit of my talent of cooking by sharing my ham and potato Soup recipe. It is the PERFECT flavor, texture, and on a cold night, it fills the tummy.

HAM AND POTATO SOUP
3 1/2 C. diced potatoes
1/3 C. diced celery
1/3 C. chopped onion
3/4 C. cooked ham
2 TBSP chicken bouillon or 4 cubes
water

1.Combine the potatoes, celery, onion, ham, and water in a stockpot. Add enough water to cover and simmer until barely tender. Add chicken bouillon In the meantime, continue on with part 2 of the recipe.

1 Quart half-and-half (or see below for other substitutes)
3/4 C. flour
1 stick of butter
1 1/2 tsp. salt and pepper to taste
2 TBSP. Red Wine Vinegar

2.Pour milk in the blender with the flour and blend (or use a whisk). Pour milk in a sauce pan, add butter and slowly bring to a boil, stirring slowly. It will be done when thickened. Add salt/pepper.

3.Stir the milk mixture into the stockpot, and red wine vinegar (optional), and cook soup until heated through. Serve immediately. Top with cheddar cheese.

*other substitues:1 can evaporated milk and enough regular milk (even powdered milk...I use it all the time...to use it up...and it tastes just as good) to make 1 quart.