Subject: REC - Potato Leek Soup with Ham (Crockpot)
Newsgroups: rec.food.cooking

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From: Damsel in dis Dress <damsel.in.dis.dress[at]gmail.com>
Date: Tue, 14 Aug 2007 17:17:20 -0500
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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"

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From: jillie <jilld[at]surewest.net>
Date: Tue, 14 Aug 2007 16:04:43 -0700
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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.

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From: Damsel in dis Dress <damsel.in.dis.dress[at]gmail.com>
Date: Tue, 14 Aug 2007 21:43:18 -0500
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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.

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