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Ellen's Potato & Ham Soup
Submitted by Ellen

"Emergency ready, gluten free, and a big hit with the guys"

2 T. butter or oil
3/4 cup dehydrated onions (re-hydrate 10 minutes in 1 1/2 cup cold water)
1/3 cup cornstarch
4 cans chicken broth
6 cans potatoes, diced
2 cans evaporated milk
3/4 cup bacon bits (optional--I used Hormel canned bacon bits)
1 1-lb canned ham, diced
1 T. dried parsley
1 1/2 T. dried garlic (granulated or powder)
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. black pepper
2 cups grated cheddar or
Velveeta cheese.

 Sauté onion in butter or oil (about 3 or 4 minutes). Add chicken stock, reserving 1/2 can. Stir cornstarch into reserved stock until smooth.  Stir cornstarch mixture into pot. Cook over medium heat, stirring, until mixture changes from opaque to clear.  Reduce heat to simmer.  Add potatoes, milk, bacon, ham, parsley, garlic, salt, pepper, and cayenne. Simmer for 10 minutes. Add cheese. Heat until cheese melts.

Serves 4-6.

  Copyright © Sally Strackbein

Copyright ©  Sally Strackbein
Permission is granted to reprint a few
documents from
in your magazine, website (with a clickable link)
or newsletter with the byline:

"Sally Strackbein is a speaker and author.
She can be reached at 703-262-0361
or www.EmergencyKitchen.com"

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