Everyday Mom's Meals: Cincinnati, Here We Come

Friday, October 2, 2015

Cincinnati, Here We Come

Last weekend was a whirlwind of activity in our house...kind of like the rest of September was. We had yet another Tae Kwon Do tournament, and since this one was in Cincinnati, we decided to make a weekend getaway out of it!!

So, Friday around noon I retrieved little man from school, Mr. E got off work early, we loaded up the car and we started making our way south about 3 hours. I love road trips. I love family time. I love getting away and making memories. What I don't love? All the work that happens when you return!!

We had an amazing couple days finding fun things to do, yummy places to eat, winning trophies (Yep, my little ninja warrior brought home a 1st and 2nd place trophy!) and just being together.

But when I awoke Sunday morning, after getting home at 1:45 a.m., I truly felt like I had been run over by a semi! I was exhausted, with a capital E. The boys were the same way; and when we all looked around at the bags to unpack, the mess to clean up, the laundry to do, the dishes, etc, we really considered moving and starting from scratch, just to avoid it!!

Okay, not really, but when I looked at all that, and remembered I was still on the hook for supper, I was so glad I had planned ahead and new it would be the perfect day for a crock pot full of soup that I barely had to put any energy into.

Talk about the best way to warm up on a chilly fall day, or some of those bitter cold winter ones that aren't too far off. Creamy potato soup with bites of ham...it is sure to make you smile and fill you up at the same time.

I am so thankful we have the opportunities we do to have family time and make memories to last a lifetime. And when those are over, I'm also thankful for simple recipes for when I'm dog tired and starving! 

Crock Pot Ham and Potato Soup
1 (30 oz.) bag frozen shredded hash browns
1 lb. diced ham
1 medium white onion, chopped
1 (32 oz.) box chicken broth
1 (5 oz.) can evaporated milk
4 oz. cream cheese
Salt and Pepper to taste
Chopped Chives

Allow frozen potatoes and ham to come to room temp for about an hour, so they are partially thawed. Combine potatoes, ham, chicken broth and onion in Crock Pot. Season with salt and pepper. Stir well. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 4-5 hours more. Mash potatoes to desired thickness. Add milk and cream cheese. Cook 30 minutes extra. Garnish with chives (I like dried). 

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