Christmas has finally come and gone. The kids are slowly coming down off the Santa Clause high and are still excited to get up and play with their new toys without any complaints – for now. It looks like Christmas has thrown up in my house. There are still bags of wrapping paper and cardboard boxes to be taken out, instruction booklets and dirty socks are scattered around the house, and little pieces of shiny ribbon can still be seen twinkling in the lights that now need to be taken down and put away. But the best part of all, is the snow.
We actually got a little snow on Christmas Day. An event I can’t remember happening since the year I got a trampoline for Christmas and that was quite some time ago. It was a perfect end to a wonderful Christmas. I couldn’t have asked for anything more.
With the snow though, comes some seriously cold temperatures. This is soup weather in my book. Warm, hearty, delicious soup. And the epitome of warm, hearty and delicious is potato soup. Just like chicken noodle is perfect when you are sick, potato soup is perfect when you are freezing your butt off. I served this particular batch of soup up with some hot ham and swiss sandwiches. A great accompaniment and a great way to use up any leftover ham or even turkey if you have some laying around.
Enjoy your soup and enjoy the snow and I hope you all had a merry Christmas!
Baked Potato Soup
adapted from a Better Homes and Garden recipe
4 baking potatoes
1 small onion, diced
2 cloves garlic, minced
3 T butter
3 T AP Flour
1/2 t. dried dill weed
salt and pepper
4-5 cups milk
1 c. cheddar cheese, shredded
bacon, cheddar cheese, and dill or green onion to top
Wash and prick your potatoes and bake them in the oven at 425 degrees until they are done, 45-60 minutes.
Let cool slightly and cut potatoes in half and scoop out the pulp into a bowl. Break up large pices with a fork.
In a large pot, saute the onion and garlic in the butter over medium heat until they are tender.
Cook for about 15 minutes until milk has started to thicken. Add potato pulp and shredded cheddar cheese, stir until cheese melts.
Using a stick blender or a regular blender, puree soup until only a few chunks of potato are left. Taste and season if needed. Top with crumbled bacon, cheese and dill. Serve and enjoy!
Hot Ham and Swiss Sandwiches
1 pack of King’s Hawaiian rolls
1/2 pound of sliced ham ( more or less)
8 oz. Swiss cheese slices
3 T dijon mustard
1/4 cup diced onion
Take the rolls out of the pack and, without separating the rolls, slice the entire loaf in half like a sandwich. Spread each half with dijon mustard.
Sprinkle the bottom with onions. Top with ham slices, making sure to cover all of the bread and then cover the ham with swiss cheese slices. Place the top of the bread on the sandwich and place the loaf in a baking sheet.
Bake for 8-10 minutes in a 350 degree oven until sandwiches are warm and cheese has melted. Cut into individual sandwiches and serve!