#DaycareLunch Creamy Ham/Potato Soup: 1 Tbsp. butter 1 Tbsp. olive oil 1 med. onion diced 32 oz. chicken broth 5 medium red potatoes chopped into bite-sized pieces 2 cup milk 1 pkg. dry country gravy 2 cup frozen corn 1 cup shredded cheese 1 cup diced Ham Slice potatoes and onion. Set aside. Heat butter and oil in a large stockpot. Add onions and cook, stirring frequently until translucent. Add potatoes and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 15 minutes. In a small bowl, whisk milk and the country gravy packet together. Add to soup and stir until thickened on med-low heat. Add frozen corn, diced ham and shredded cheese. When corn has heated through, and the cheese has melted, remove from heat and serve!
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