Ham and Potato Soup

I figured I should share this recipe with you guys before the weather changes. Although, if you live in the Northeast like I do, you may be wondering if it will ever be warm again. They're calling for snow tomorrow, for crying out loud. No thanks. Bring on summer!

I printed off this recipe for Ham and Potato Soup awhile ago and finally decided to make it. When I actually read the recipe (anyone else tend to do that, just read the ingredients and not the directions?) I decided to make some changes. For starters, dirtying two pots to make soup seems wrong. I also like to saute veggies to add that extra layer of flavor.

The result was delicious - thick and rich and creamy. At first I thought the soup would need some other seasoning, like thyme or rosemary, to brighten it up, but this was perfect just with salt and pepper. The leftovers reheated well the next day, too. I'll definitely make this again.

Ham and Potato Soup
Modified from Allrecipes

3 1/4 cups water
2 cubes chicken bouillon
5 tablespoons butter
1 rib celery, diced
1/2 large onion, finely chopped
salt and pepper
5 tablespoons flour
2 cups milk
1 1/4 lbs Yukon gold potatoes, peeled and cut into bite-size pieces
7oz ham steak, cut into bite-size pieces

Bring the water to a boil in a pot or an electric kettle. After the water comes to a boil, transfer it to a bowl or glass measuring cup and add the chicken bouillon cubes. Stir to dissolve the bouillon. Set aside.

Melt the butter in a large Dutch oven over medium-high heat. Add the celery and onion and cook until the onion is translucent and starting to soften, about 5 minutes. Add some salt and pepper to season the veggies, then add the flour. Stir to coat all the veggies with the flour, then cook for 1 minute.

Add the water with the bouillon and the milk to the pot and whisk to get rid of any lumps from the flour. Add the potatoes. Bring to a boil, then simmer until the potatoes are tender, about 10 to 15 minutes.

Once the potatoes are cooked, add the ham to the soup. Stir to heat through, then taste and adjust the seasoning with more salt and pepper, if needed. Serve immediately.

Recipe Redo: Crash Hot Potatoes

These crash hot potatoes were all the rage back in 2008. Like most food bloggers, I made them a few times and then they fell off my radar.

Recently, I was looking for a side dish to go with burgers. I had planned to make potato salad, but the day got away from me. Normally I'd go with my standby roasted potatoes, but we were out of red potatoes. It was late afternoon and I had no clue what to make with my basket full of Yukon golds. I Googled Yukon gold potatoes and side dish and while these potatoes didn't come up in the initial search, something I clicked on reminded me of them and off I went.

Baby Girl, being the insane child she is, doesn't like potatoes. She took a tiny nibble and then said "no thank you." She won't eat French fries, mashed potatoes, tater tots, home fries, etc. either. Weirdo. SP and I loved them. He was especially enamored of them, so much so that he insisted I make them again the following night. They do take a bit of planning ahead because you have to boil the potatoes whole, smash them and then bake them, but the hands-on time is minimal. I used fresh herbs from my garden (rosemary and thyme), which was the perfect combination. And I love that you can make as many as you want - I made four the first night and five the next and we ate the leftovers the next day, reheated in the toasted oven to try to bring back some of the crispiness.

Crash Hot Potatoes
As seen on The Pioneer Woman

Small Yukon gold potatoes (as many as you want to serve)
Olive oil
Kosher salt, to taste
Black pepper, to taste
Fresh rosemary and thyme, to taste

Scrub the potatoes well and place in a large pot. Try to choose potatoes that are roughly the same size so they'll all cook at the same rate. Cover the potatoes with cold water and add some salt. Place the lid on the pot and bring to a boil. Cook the potatoes for 20 minutes, or until they are fork-tender.

Drizzle some olive oil on a baking sheet and use a pastry brush to spread the oil evenly. Drain the potatoes and place them on the baking sheet, leaving plenty of room between each potato.

Using a potato masher, gently press down on each potato until it flattens. Brush the tops of each crushed potato with more olive oil. Sprinkle the potatoes with plenty of kosher salt, fresh ground black pepper and fresh chopped rosemary and thyme.

Bake in a 450 degree oven for 20-25 minutes until golden brown and crispy. Serve hot.

Roasted Potatoes with Parmesan and Oregano

I'm always looking for new side dishes so when Cassie posted these Roasted Potatoes with Parmesan and Oregano I thought I'd give them a try. I haven't really been happy with any roasted potato recipe I've made so I was hoping these would be a winner.

And, they were! The potatoes were crispy on the outside and fluffy on the inside. They also held together wonderfully. I think the red potatoes are key for that since they tend to be a sturdier potato. The oregano and parm flavors really came through and this was so easy to throw together. I cut the recipe in half because we didn't need leftovers, but I bet any leftover potatoes would be great topped with fried eggs for breakfast. Thanks Cassie!

Roasted Potatoes with Parmesan and Oregano
As seen on Cassie Craves

3 pounds baby red potatoes, diced
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup olive oil

Preheat the oven to 475 degrees.

Arrange the potatoes in a single layer on a large baking sheet. Sprinkle with salt, pepper, oregano, garlic powder, and Parmesan cheese. Drizzle with olive oil and use your hands to toss the potatoes with the seasonings.

Bake for 25 to 30 minutes, flipping occasionally, until browned and crispy.

Potato Pancakes

It isn't often that I see a picture of something and need to make it immediately but sometimes that craving packs a powerful punch. Melissa posted these Potato Pancakes recently and the photo alone made me start salivating. I just happened to have some leftover baked potato in the fridge from the Cheesy Buffalo Chicken Stuffed Potatoes so I whipped these up for lunch.

Holy yum is all I have to say. I used the flesh of maybe one potato to make two pancakes and with a little sour cream and applesauce these truly hit the spot. Melissa's version with grated potato and onion is more like the latkes my grandmother makes but mine were still nice and crispy, just softer inside.

Potato Pancakes
Slightly adapted from I Was Born to Cook, originally from Allrecipes
Makes two pancakes

1 baking potato, cooked and peeled
1/2 small onion, grated
1 1/2 teaspoons cornstarch
salt and pepper
1 1/2 teaspoons flour
vegetable oil for frying
applesauce and sour cream, for serving

Mash the flesh of the potato with the grated onion in a bowl. Mix in the cornstarch, salt and pepper and flour.

Heat 1/4 inch of vegetable oil in a non-stick skillet over medium high heat. Divide potato mixture into two patties and add to the pan. Flatten with a spatula to make 1/2 inch thick pancakes. Fry until golden brown, turning once.

Transfer to a paper towel lined plate to drain. Serve with applesauce and sour cream.

Soy Cilantro Roasted Potatoes

When Mary Ellen made these Soy Cilantro Roasted Potatoes for a recent recipe swap I immediately saved them to try when the temps dropped. Like Mary Ellen, I was intrigued by the use of soy sauce with potatoes and couldn't wait to see how they'd turn out.

The smell of these roasting was intoxicating. I served these with a roast chicken and they were delicious. Crispy on the outside and fluffy on the inside, with a little bit of a glaze from the reduced soy sauce.

Soy-Cilantro Roasted Potatoes
From The Cookaholic Wife, as seen on Mary Ellen's Cooking Creations

5 large red potatoes
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon fresh cilantro
Several shakes of garlic powder
Salt and pepper
Cooking spray

Preheat the oven to 450.

Rinse off the potatoes and cut into small wedges. Transfer the potatoes into a large bowl. Add the soy sauce, oil, cilantro, salt and pepper, and garlic powder. Toss well to coat. Spray a baking dish with cooking spray. Put the potatoes into the baking dish.

Bake for approximately 45 minutes or until the potatoes are soft.

Recipe Swap Roundup - Potato Recipes

February is National Potato Month, so since potatoes are a pretty standard yet versatile starch I thought they'd make the perfect theme for a recipe swap. As you can see from the number of recipes below, my fellow swappers agreed. These are some seriously delicious recipes with everything from breakfast to side dishes to main courses and even one dessert!

The simple lemon juice and olive oil dressing in Nichole's Lemony Asparagus & New Potatoes took the dish from ordinary to extraordinary:


Jenna's Home Fries were the perfect accompaniment to a steak dinner:


Caitlin was happy to add Salt and Vinegar Roasted Potatoes to her side dish arsenal:


Jaida did double-duty for this swap, filling in for another blogger who had to bow out due to time constraints. Her first recipe was for Pork and Potato Hash:


... and the other was a surprisingly delicious Boxty Potato Cake Salad that took her back to her Irish roots with a crispy potato cake paired with salad:


Leanne loves potatoes but was initially intimidated by her recipe for Potatoes Dauphinois. Thankfully these look fancy but require very little effort:


The Cookaholic Wife had been planning to make these Roasted Jalapeno Mashed Potatoes before receiving them for the swap, and as expected they were a big hit:


Melissa has been looking for a good Oven Baked French Fries recipe and enjoyed this spicy version:


Katie enjoyed the olive oil twist in her recipe for Lemon Rosemary Garlic Smashed Potatoes, even if her husband wasn't a fan:


Christen enjoyed her Baked Eggs with Cheddar and Potatoes, aka love in a pot:


Lishie's husband isn't a fan of chowder so she turned her recipe into Baked Corn, Leeks & Cheesy Potatoes, which was a hit alongside steak:


Colleen, a swap newcomer, loves roasted potatoes. Her recipe for Roasted Rosemary-Onion Potatoes was a winner:


Another swap newcomer, Amy, had the only dessert recipe in the swap, Cinn-ful Sweet Potato Cookies:


Mary Ellen loves potatoes in all forms, and her Potato Roast wins most impressive presentation:


Jey's delicious and healthy Lighter Loaded Baked Potato Soup transported her back to her college days:


Cathy and her husband both enjoyed the Potato Sausage Breakfast Scramble, a perfect one-pot breakfast dish:


Coleen had my recipe for Gratin of Yukon Gold Potatoes, which she also found irresistible:


Nicole had a few issues with her Slow Cooker Sweet Potato Chili, but hopes to try it again with some modifications:


Kristina was thrilled that got to make homemade gnocchi, her favorite dish to order when she eats at an Italian restaurant, for her recipe for Gnocchi with Fontina Sauce:


My Potato Bundles were an easy, delicious side dish that opens itself up to a wide variety of flavor combinations:


Despite being from Buffalo, NY, buffalo-flavored recipes rarely make it on Melissa's table. She was pleasantly surprised by how good her Buffalo Chicken Shepherd's Pie was:


Ashley and her sister devoured her Parmesan Potato Wedges:


Autumn Rose, a newcomer to the swaps, enjoyed the crispiness of her San Francisco Garlic Fries:


The Cooking Nurse thought her Cheesy Roasted Garlic Potato Balls were a bit of work, but the result was worth it:

Recipe Swap - Potato Bundles

Want to see what other Potato recipes were made during the swap? Here is the link to the Potato Recipe Swap Roundup

Did you know February is National Potato Month? I had no idea either. Since potatoes are a pretty standard yet versatile starch I thought they'd make the perfect theme for a recipe swap. Obviously my fellow swappers agreed because this was another incredibly popular theme. I can't wait to see all the other yummy recipes that are being made.

My recipe came from my friend Amy over at The Nifty Foodie. This is Amy's first time participating in the swap, mostly due to my arm-twisting abilities. She submitted one of her favorite side dishes, Potato Bundles. After reading through the recipe I was excited for two reasons - (1) the recipe sounded incredibly easy and (2) cream + butter + potatoes = my kind of recipe.


These bundles did not disappoint. Aside from peeling and chopping the potatoes and onion, this recipe requires practically no effort. My only word of warning is to double up on the tinfoil. I didn't initially and the cream started leaking out, which caused an unpleasant burning smell. After I fixed that we were golden. SP thought they were a little bland (I didn't agree), but that's easily remedied by switching up the ingredients in the bundles. I'm thinking a little garlic might work well, along with some other spices. Rosemary, thyme or sage would be great. I can't wait to experiment.

This recipe is also great for a crowd because you can double, triple or even quadruple the recipe with very little extra work.

Potato Bundles
Slightly Modified from The Nifty Foodie
Makes 4 bundles

1 lb russet or Yukon gold potatoes
1/2 onion, cut into large dice
1/2 stick butter
1/4 cup heavy cream
Salt and pepper to taste
Paprika to taste
2 tablespoons minced parsley

Required equipment:
8 squares of tinfoil
1 large baking sheet

Preheat oven to 375 degrees. Either peel or scrub potatoes, then cut into bite-size pieces.

Lay out 4 double layers of tinfoil. Divide potatoes and onions across the 4 packets. Add 1 tablespoon of butter to each packet. Splash on some cream, then sprinkle with salt, paprika, and black pepper.

Wrap bundles tightly, place on a baking sheet and bake for 45 minutes, or until extremely tender.

Open each packet and sprinkle minced parsley over the top. Serve bundles right on the dinner plate or remove potatoes from each packet onto a plate. Be sure to stir the potatoes around to get all the sauce up from the bottom.

Recipe Swap: Scalloped Potatoes and Ham

Want to see what other One Pot Meal recipes were made during the swap? Here is the link to the One Pot Meal Recipe Swap Roundup

The theme for this recipe swap is One Pot meals. Most people love having meals in their arsenal that involve mixing a few ingredients together and letting the oven or crock pot do most of the work. I've always wanted to make Scalloped Potatoes and Ham so I was excited to get Ashley's recipe.


In the interest of full disclosure, SP was not a fan of this one. At all. He was put off immediately by the red potatoes, claiming scalloped potatoes should only be made with Yukon gold or russets. After baking this I have to agree. Even after an hour and a half of baking the red potatoes were still a bit crunchy. Yukon gold or russet seem to break down better when cooking, which is why they are preferable for a recipe like this. Even so, I absolutely loved this recipe and his dislike meant I got all the leftovers. I actually ate this three days in a row, which is pretty impressive. I'm usually a dinner and lunch the next day-only leftovers eater.

Based on my experience making this I made quite a few changes in the recipe below, swapping the red potatoes for Yukon gold or russets, pre-cooking the potatoes in the milk and cream mixture like I do for my potato gratin, and modifying the seasonings to suit our tastes. I think the changes will elevate this to excellent and hopefully I can convince SP to let me try again.

This is true comfort food and perfect for this time of year. Thanks for a delicious one pot meal, Ashley!

Scalloped Potatoes and Ham
Modified from Cheesecurd in Paradise

2 large cloves garlic, 1 halved and 1 minced
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme
1 1/2 cups milk
1 cup heavy cream
2 1/2 pounds Yukon gold or russet potatoes, peeled and thinly sliced
4 ounces shredded cheddar cheese
12-16 ounces cooked ham steaks

Preheat the oven to 375 degrees. Rub an 2 1/2-quart baking dish with the cut sides of the garlic halves and discard the halves. Coat the inside of the dish with 1 tablespoon of the butter.

In a large pot, combine the milk, cream, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon pepper, fresh thyme and the remaining 2 tablespoons butter. Add the potato slices to the milk mixture. Repeat with remaining potatoes. Bring the milk mixture to a simmer over medium heat, stirring occasionally. Cover and cook for 3 minutes. Add shredded cheese and stir to melt.

Meanwhile, heat a large, dry skillet over medium heat. Add the ham steaks and cook on both sides until it begins to brown in spots and some of the liquid is released. Remove from heat and allow to cool slightly before cutting into cubes.

Transfer half of the potatoes to the prepared dish. Add half the ham. Top with the remaining potatoes and ham. Pour all of the milk mixture over the potatoes. Cover the dish with buttered aluminum foil, buttered side down.

Bake for 40 minutes, then uncover and bake until the potatoes are tender, the liquid bubbles thickly and the top is brown and crusty, about 20 minutes longer. Remove from the oven, let stand for 10 minutes, then serve.