It all started out with cleaning the fridge...

So I opened the door of the fridge and everything jumped out at me--it was time to clean it out! Now you know that is the absolute worst thing that I wanted to do today, but it was a job that had to be done :) So, in the midst of my cleaning I found some good stuff (and apparently it is still edible). I found some baked potatoes wrapped in aluminum foil hiding in the back--probably quivering knowing they were next!

I took out the potatoes and got the wonderful inspiration to actually use them instead of throwing them away! (Funny, it's easier to dump stuff into the garbage than to use my brain and actually save money.) That is when I remembered the absolutely most fabulous potato soup that we served at our Young Women's Camp held at Camp LoMIA. Oh my goodness, this stuff just melts in your mouth. When you serve this (just don't make it too oven hot because it is July) your family will put you to the top of their list of Favorite Mothers! So, hang onto your hat and try this recipe out. You'll be trying to figure out how to serve it every season--oh, and just so you know, this freezes well and then you can have it for that last minute, need a fabulous meal! And by the way, this recipe is compliments of Robin Hyde. Thanks Robin!

I double this because they keep coming back for seconds, and thirds, and....

Potato Cream Cheese Soup by Robin

1/2 c finely chopped onions
1/4 c celery chopped
2 Tbsp butter

2 T flour (just thickens the mix)

Now we just start adding the really good stuff! In a 3 quart sauce pan, combine the broth and potatoes. Bring to a boil, reduce heat, and cook until potatoes are tender, stirring occasionally.
3 cups shredded potatoes (you can use left over potatoes cubed, or frozen hash browns are terrific)
3 cups chicken broth (don't have any? No problem--just use chicken bouillion mixed with 3 cups water)

Melt cream cheese with sour cream in microwave. Add to broth along with onions and celery. Add dill weed and ham (if desired) and simmer 5 minutes. Add evaporated milk. Simmer until thick. You can use regular milk to thin if you desire.
1/2 cup sour cream
4 oz cream cheese (now it's getting really good!!!)
2 Tbsp. finely chopped ham
1/2 tsp dill weed (I love this stuff)
pinch of salt/pepper
1 can evaporated milk

If you have left over ham--add chopped up ham (to your taste). Actually, the recipe calls for it--but I only use it some of the time.

Yum, yum--can't wait for supper tonight!!! Serve this with some fresh cornbread and this is a feast for a king (and his queen and family). Fresh french bread is also great to serve--you can use it to sop up the last wonderful morsels in your bowl! If you are by Safeway, they sell Bread Bowls--that is a real treat. You can pretend that you are eating out...! Enjoy!