I was reading a poll taken by the National Restaurant Association and they said that more people will be eating at home this year.  That made me think I best dig out some recipes and start sharing.  Most of mine are quick and easy because I don't have time or talent to make anything hard.  But, they are tried and true and my family likes them so I hope yours does too!

This one is great on a cold day and VERY easy.  I didn't use to put ham pieces in my soup until I saw the already chopped ham pieces in a resealable bag near the bologna.  I said EASY, right?  So, if I'm at the grocery store and think about it, I'll grab some, otherwise it's good without too.  Not necessarily vegetarian because you DO use chicken broth, so heads up.

What you need:

  • 1 package (24 oz) frozen Potatoes O'Brien
  • 3 cans of Chicken Broth
  • 3 T corn starch
  • 4 T butter
  • 1 T Worcestershire sauce
  • 2 C cubed Velvetta Cheese
  • 1 pint 1/2 & 1/2
  • 1 t salt
  • 5 T parlsey
  • 1/2 t sugar
  • 1 t thyme
  • 1 C chopped celery

Make it:

Boil the frozen potatoes and celery in the chicken broth for 10 minutes.  Add the cornstarch thinned with some of the 1/2 & 1/2. (it'll get thick).  Add the rest of the ingredients and simmer until your cheese cubes are melted and the celery is done.  Stir often, if your heat is too high it will scorch to the bottom if not stirred frequently.

Enjoy and let me know what you think!?!?!?

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