I grew up on Kraft American Cheese (not cheese food), so that's what I
like. Just wanted to clear that up before anyone got snooty. Heehee!


* Exported from MasterCook *

Potato Leek Soup with Ham

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 14 oz. cans chicken broth
8 large potatoes -- peeled and cubed
3 leeks - white & light green part only --
chopped
2 large carrots -- peeled and cubed
3 cups chopped ham
5 tablespoons butter
1 tablespoon parsley flakes
1/2 teaspoon pepper
12 ounces evaporated milk
shredded American cheese -- if desired
chopped chives -- for garnish

Put all ingredients except milk, cheese, and chives in 4.5 quart
crockpot.
Cover and cook on Low 10-12 hours. (High 7-8 hours)
Add milk during last hour.
Serve topped with shredded cheese and chopped chives (optional).

Yield:
"4 quarts"

On Aug 14, 3:17 pm, Damsel in dis Dress
> wrote:
> I grew up on Kraft American Cheese (not cheese food), so that's what I
> like. Just wanted to clear that up before anyone got snooty. Heehee!
>
> * Exported from MasterCook *
>
> Potato Leek Soup with Ham
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Potatoes Soups
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 14 oz. cans chicken broth
> 8 large potatoes -- peeled and cubed
> 3 leeks - white & light green part only --
> chopped
> 2 large carrots -- peeled and cubed
> 3 cups chopped ham
> 5 tablespoons butter
> 1 tablespoon parsley flakes
> 1/2 teaspoon pepper
> 12 ounces evaporated milk
> shredded American cheese -- if desired
> chopped chives -- for garnish
>
> Put all ingredients except milk, cheese, and chives in 4.5 quart
> crockpot.
> Cover and cook on Low 10-12 hours. (High 7-8 hours)
> Add milk during last hour.
> Serve topped with shredded cheese and chopped chives (optional).
>
> Yield:
> "4 quarts"

Damsel, this sounds great. Have you ever frozen it and if so, do you
add the milk after it was frozen? We love soup and I can see no point
in making a small pot, when it's just as easy to make a large one and
freeze it for later.

Although it's hard to imagine, today, I know cool soup weather will
get here eventually.

jillie
Roseville, CA

On Tue, 14 Aug 2007 16:04:43 -0700, jillie > wrote:

>Damsel, this sounds great. Have you ever frozen it and if so, do you
>add the milk after it was frozen? We love soup and I can see no point
>in making a small pot, when it's just as easy to make a large one and
>freeze it for later.
>
>Although it's hard to imagine, today, I know cool soup weather will
>get here eventually.

No, I've never frozen it, Jillie. Potatoes freeze poorly, so I really
wouldn't suggest it, either. They release their liquid when you thaw
them, so they develop a really weird texture, and whatever is around
them is runny. Pretty awful.

It's worth making it several times or eating it for several days until
the double batch runs out. I know you'll love it.

Carol