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Simple Supper Solutions

Simple Supper Solutions

With cooler temperatures here to stay for a bit, it’s the perfect time of year to put a large pot of soup on the stove to simmer. Try this Creamy Ham and Potato Soup with a hunk of cornbread on the side!

Creamy Ham and Potato Soup

Serves 6


1 Tablespoon olive oil

1 small yellow onion, chopped

4 russet potatoes, peeled if desired, and chopped

4 cups lower sodium chicken broth

2 cups chopped ham

6 Tablespoons butter

2 cloves garlic, minced

5 Tablespoons all purpose flour

1 cup milk

1 cup half and half

Salt and pepper, to taste

Shredded cheddar cheese, garnish

Chives, garnish



In a large Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, stirring occasionally. Add the potatoes and the chicken broth. Increase the heat and bring the mixture to a boil. Cook over medium high heat for 8-12 minutes. Stir in the ham.

In a separate medium sauce pan, melt the butter. Stir in the garlic and sauté until fragrant. Whisk in the flour and cook until bubble and thick. Slowly add the milk and half and half, whisking constantly. Heat for 3-4 minutes, whisking often, until mixture is thickened. Stir the milk mixture into the potato mixture. Season the soup with salt and pepper. Serve with cheese and chopped chives, if desired.

Serve with a big piece of cornbread and enjoy!

The holidays are a great time to bring your kids into the kitchen to bake up some sweet treats. These Homemade Nutella Pop Tarts are sure to be a hit!


Nutella Pop tarts

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Yield: 8 Pop Tarts



1 box pie crusts

1 cup Nutella

4 oz. white chocolate bakers chocolate

2 oz. chocolate bakers chocolate


You could also use your favorite jam if youaren’t a fan of Nutella.




Preheat the oven to 350 degrees. Line 2 baking sheet pans with parchment paper.

Unroll both piecrusts. Cut out 8, 3in x 4in rectangles, from each pie crust. Cut as many as you can, and reroll the dough to cut more. Spread the Nutella evenly on 8 of the rectangles. Make sure to leave a border all the way around. Top each one with the remaining piecrust rectangles. Press the sides together with our finger, and then use a fork to crimp the edges.

Gently place the tarts on the baking sheets. Use a knife and cut a few small slits in the top of each tart. Bake them for 20-22 minutes, or until they are a light golden brown. Let cool on the pan for a few minutes, then remove them and place on a wire rack until cooled.

Melt the chocolates in 2 separate bowls according to the package directions. Spread the white chocolate over the tops of the cooled tarts. Spoon the melted chocolate into a zip lock bag and cut one tip off. Drizzle over the tops of the white chocolate. Top with sprinkles while the chocolate is still wet. Let them set before storing in a sealed container.


Lindsey Kelly is a trained chef, she teaches Culinary Arts at Grenada Career and Technical Center. She lives in Greenwood with her husband and two children.

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