Instant pot Ham & Potato Soup

 This is THE BEST ham and potato soup! 

Serves 8-10

Ingredients 
8 cups peeled and diced potatoes 
1 diced yellow onion (about a cup)
1 cup diced carrots
1 cup diced celery 
16-ounce Cubed Ham (I like to get the pre-cooked quarter hams they have at Walmart or wherever but you can use any cooked ham.)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth or chicken Bone Broth

1/4 cup flour
1 1/2 cups heavy cream or whole milk 

1/2 cup sour cream

Place the chopped veggies and ham in the instant pot and push them to one side as much as possible. 

Place the diced potatoes in the other side.

Sprinkle the salt and pepper on and then add the chicken broth. 

Turn instant pot on to manual for 5 minutes. 

When it’s finished release the pressure. 

Open and use a potato masher to mash up the potatoes as much as you can. (It makes it easier when you place them on the side of the veggies.) 

Turn instant pot onto sauté. 

Add the flour, sour cream, and milk/cream. Constantly stir for 3-5 minutes and let it thicken on the sauté setting. Turn off and serve! 

This can also be made in a crock pot, follow instructions the same but let cook on low for 4-6 hours instead. Would also be yummy without the ham and just potatoes. 

Addie’s Cheesecake

 Ingredients 

Crust 

12 sheets of graham crackers 

1/2 cup white sugar 

3/4 stick butter, melted 

Filling Layer 1

16oz cream cheese (room temp)

2 eggs (room temp)

1/2 cup white sugar 

1 tap vanilla 

Filling Layer 2

16oz sour cream 

1/3 cup sugar 

1 tsp vanilla 

Preheat oven to 350. Line springform pan with parchment paper.

Crush graham crackers to fine powder. Add the sugar and mix well. Add in melted butter and mix. Press the crust into the bottom of the pan evenly using a spoon and pressing firmly. Bake for 5 minutes. Remove and let cool completely. 

While crust is cooling, add cream cheese, eggs, sugar and vanilla to mixer and beat until smooth and creamy. Pour onto cooled crust and spread evenly. Bake for 20 minutes. Remove from oven and cool for 30 minutes at room temperature. Place in the fridge and cool for another 30 minutes, or longer, until completely cooled. (Can be cooled overnight and last step finished the next day if needed.) 

Heat oven to 450. 

While 2nd layer is cooling, mix together the sour cream, sugar and vanilla. Let it sit for at least 10 minutes for the sugar to dissolve into the sour cream. Pour into the pan and spread evenly. Bake for 7 minutes until it’s bubbly around the edges of the pan. Remove from oven and let cool for 30 minutes. Place in the refrigerator overnight and let set. 

Make your favorite topping for the cheesecake and add when ready to serve. 

Frog Eye Salad

 

I feel like I always need to add some corn starch to the thickening phase or it ends up a little too runny.