HAM 'n' CHEESE POTATO SOUP

Kathy Baldwin, Vic Baldwin, Recipe #27

5 cups cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1 bunch of green onions, chopped

Cook in a large pan with 3 cups water. Boil 15 min. Do NOT drain.
In another pan, on low heat, melt ¾ c. butter with 3 chicken boullion cubes and stir until softened. Add ¾ c. flour and make a paste. Gradually add 1 qt. milk and cook until thickened.

Stir in 16 oz. velveta cheese (cubed) until melted. (5 min. or so…)
May also add cubed ham, if desired.
Pour cheese mixture into pan of vegetables…Stir…and add salt and pepper, to taste.

Enjoy!

CHEESY DUTCH OVEN POTATOES

Kathy Baldwin, Vic Baldwin, Recipe #15

Line 12" dutch oven with onions 1/4 inch thick (bottom and sides)
Fill oven with potatoes -- peeled and sliced 1/2 inch thick
Add 1 quart water and salt to taste.
Simmer 45 minutes -- not hard boil

Drain water if any left stir in:
1/2 lb. butter
16 oz sour cream
1 box Velveeta

Put lid on and cook 1 minute longer to melt cheese

DUTCH OVEN POTATOES

Kathy Baldwin, Vic Baldwin, Recipe #14 (recipe from Brian Seedall)

½ lb. bacon
4 large Russet potatoes – thinly sliced
1 cabbage – 1” strips
Salt & pepper
2 cups milk or cream
½ cup parmesan cheese

Brown bacon, leave grease in pan.
Take bacon out of pan
Layer spuds, cabbage & bacon.
Cook 20-30 minutes