Cheesy Ham and Potato Soup

This weekend was filled with adventures.  I was at a camp up north with my youth group teens for a weekend retreat.  Here are some of the "highlights":

*Driving through a horrible winter storm, taking the wrong exit, and driving out of our way.  A normally 1-1/2 hour trip took nearly 3!

*Sliding backwards down a steep hill because halfway up my car couldn't make it anymore!

*Watching the kids brave their fears and climb up an ice-wall.

*Spending one-on-one time with the kids and getting to know them better.

*Bursting out in random songs like, "I'm a Barbie Girl".  Oh yes, they did!

*The speaker making up yoga poses like the "dirty lion."

*Playing games like Family Feud and Citadel.

*Jones Soda and sour candies.

*Eating way more food in the 3 days we were there than I normally eat in a week!

We had a ton of fun, got way too little sleep, ate way too much food, laughed until our stomachs hurt, walked miles in the snow.  Most of all we grew closer to God and to each other.  We really have a great group of kids.

This soup has nothing to do with this weekend, but that's okay.  It's cold outside and that means it's soup weather.  This was another of the recipes that Alecia and I made on our freezer cooking day.  It makes enough for dinner, plus leftovers for lunch or to freeze.

Cheesy Ham and Potato Soup

Serves 8

Ingredients:

2 cups water

2 cups peeled and cubed potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups shredded cheddar
2 cups frozen sweet corn
1-1/2 cup cooked ham, cubed

1.  In a large saucepan over high heat, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil.  Reduce heat, cover and simmer for 8-10 minutes.

2.  Meanwhile, in a medium pot over low heat, melt the butter. 

 

3.  Blend in flour. 

 

4.  Add milk all at once.  Cook and stir over medium heat until thickened and bubbly. 

 

5.  Add cheese and stir until melted.

6.  Stir cheese mixture into the un-drained veggies and return large saucepan to burner. 

 

7.  Add corn and ham.  Heat over medium heat, stirring occasionally.

Source: Alecia