Creamy Vegetable and Ham Soup

3 cups of cubed ham

1 large onion

1 cup of chopped celery

2 (16 oz.) can of turkey or chicken broth

salt and pepper to taste

1/2 teaspoons of basil flakes

6 to 7 large potatoes, peeled and diced

1 (16 oz) bag of frozen vegetables (your choice)

3 cups of 2 % milk

1 tablespoon of butter

3 tablespoons of cornstarch mixed in water to thicken soup

Simmer ham in 1 quart of water for a few minutes, add onion, celery, broth, basil, salt and pepper. Continue to simmer for about 1 hour. Replenish any water that may have been lost during summering and then add potatoes. Cook potatoes until HALF done and then add frozen veggies. Complete cooking until veggies and potatoes are done. Add milk, butter and thickening that was made with cornstarch. Salt and pepper again to taste. Serves 6-8 

Cream of Potato Soup with Bacon

6 cups of peeled and diced potatoes

12 bacon slices, sliced into 1 inch strips, browned and drained on paper towel. You can use low fat bacon or turkey bacon.

1 large diced onion

2 large peeled carrots, diced or grated.

1 cup of diced celery

2 (16 0z.) cans of chicken broth (low fat)

3 cups of 2 % milk

Mix potatoes, onion, carrots, celery until they are tender. Drain most of the excess liquid. After draining add chicken broth, milk and bacon pieces. Simmer until it thickens. Salt and pepper to taste. Serves 6-8.