Fall

• A cool, autumn-like wet night
• Rosy cheeked boys bursting through the door soon after a walk with Daddy
• Hot soup boiling on the stove
• Crusty loaves of Asiago Cheese Bread from Panera waiting to be sliced
• Solo grocery shopping done
• Dollar section at Michael's perused
• Toys picked up
• Jammies laid out
• Soreness after a good morning's workout
• A hot cup of blueberry tea to be enjoyed, laced with milk and honey
• Quiet evening of quilting ahead
• Enjoying fresh chocolate iced cake for dessert
• My favorite season just around the corner
• More family to come in the next 2 weeks
• Much to be thankful for:)

Cheddar Ham Soup

• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 chicken bouillion cube
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 tsp salt
• 2 cups (8 oz) shredded colby-jack cheese
• 1 1/2 cups cubed or diced fully cooked ham
• 1 cups frozen peas

Preparation:

1. In a large saucepan, combine potatoes, water, carrot, celery, onion and bouillion cube. Bring to a boil, reduce heat, cover and let cook for 10-15 min or until tender
2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk and salt. Bring to a boil; cook and stir 2 min or until thickened. Stir in cheese until melted
3. Stir cheese mixture into potato mixture. Add ham and peas; heat through.
4. Enjoy with crusty bread!!

*Sometimes I like to add 1/2 cup pureed butternut squash. It thickens the soup a little more, adds more nutrients and a slightly sweet taste. Yummy!