I started off making one recipe tonight, and then changed in the middle of chopping. So this was another recipe that has been modified to something I thought might be better, and I was right it’s fantastic. The weather here is nasty! Cold and rainy weather has soup written all over it. This is a very rich and hearty recipe. The flavors work so well together, and it’s just down right good!

Soup Base Ingredients:

• 4 cups peeled cubed potatoes
• 2 cups chicken broth
• 2 cups of beef broth
• 1 cup thinly sliced carrot
• 1 cup finely chopped celery
• 1 cup finely diced onion

Cheese Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon salt
• 2 cups milk
• 1 cup shredded cheddar cheese
• 2 cups diced ham

Directions:

1. In large dutch oven, add all of your Soup Base Ingredients
2. Cook soup base until the vegetables are. Do not drain.
3. While your soup base is cooking add your flour and butter to a saucepan and begin to whisk to insure you don’t get lumps
4. Once your butter is melted gradually add your milk while whisking, then add your salt.
5. Once your mixture is well combined add the cheese and allow it to melt. Don’t forget to keep whisking
6. Fold in ham.
7. Gradually add your cheese sauce mixture to your vegetable mixture, and stir well.
8.  Simmer until ready to serve. Make sure it’s not cooking too high or it will burn quickly.

Ingredients:

• 1 pound of precooked shredded chicken
• Your favorite barbeque sauce
• Slider buns

Directions

1. Add chicken to a medium size pot
2. Coat with your favorite barbeque sauce (just enough to coat your chicken, not soupy)
3. Heat through
4. Add to slider buns, and top with pickles onion, or whatever makes you happy!

Ingredients

• 5 ounce box frozen spinach, thawed and drained
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 garlic cloves minced
• 1 small onion, grated
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream 
• (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1 cup grated parmesan cheese
• 1 lb of peene pasta

Directions:

1. Heat a deep skillet over medium heat with the oil and butter.
2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
3. Sprinkle the flour into the skillet and cook for 1 minute.
4. Whisk in the broth, then the cream and bring to a simmer
5. Reduce heat to low.
6. Chop and separate spinach into pieces then add it to the sauce.
7. Stir in the artichokes and cheese and season to taste with salt and pepper.
8. Cook the peene in salted boiling water according to package directions, about 12 minutes.
9. Drain and toss with the spinach artichoke sauce.
10. Serve immediately

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