This week, I chose a recipe from Pillbury’s “Fast Slow Cooker” cookbook. This would be a useful book for beginner cooks or those who barely have time to throw together a Crock Pot meal, because they are all really easy recipes that take about 15 minutes to prepare.
On the downside, as you can imagine, the recipes are pretty simple and most could probably benefit from some doctoring. But the Cheesy Potatoes with Ham I made yesterday really only needed a little bit of extra love. I thought it was quite good and very comforting.
Here’s the original recipe:
6 cups peeled potatoes cut into 1-inch cubes
1 1/2 cups cubed cooked ham
1 can (15 oz.) whole kernel sweet corn, drained
1/4 cup chopped green bell pepper
2 tsp. minced dried onion
1 can (10 oz.) condensed cheddar cheese soup
1/2 cup milk
2 Tbsp. all-purpose flour
1. Mix potatoes, corn, ham, bell pepper and onion in Crock Pot.
2. In a small bowl, whisk together the soup, milk and flour. Pour all over the potato mixture in the Crock Pot and stir gently to mix.
3. Cover and cook on low 7 to 9 hours or until potatoes are tender.
1. Forget the dried onions and use 1/2 cup chopped fresh onion.
2. If you have a fast-cooking slow cooker or a big oval one with more surface area, you should probably cut the cooking time to 6 or 6 1/2 hours. I cooked mine for 6 and the potatoes were perfect.
3. At the end, I found the “sauce” to be a bit watery from all of the vegetables, so I stirred in some cubed Velveeta cheese and let it cook with the lid lifted to reduce a little. That thickened it up pretty nicely. You could also stir in about 1/2 cup shredded cheese.
4. Last but certainly not least, this needs to be seasoned with some pepper. But I didn’t use much salt because of the salty soup.
We used a package of ham steaks, which were a decent price (2 big steaks for about $5).
If you wanted to make potato soup with ham, this would be an interesting way to do it. You could probably cut back on the amount of potatoes by a cup or two, add a can or two of chicken broth and then, when you get home, remove some of the potatoes and puree them and add them back in to thicken it. What do you all think?