Cook the condensed tomato soup in the medium sized pot on low – one can soup to one can of water
– I heard a rumor milk was an option over water, but not for me
Butter the bread on the outside of the sandwich
– soften the butter in the microwave if needed, set it out if you can and wait for it to soften, or use a französische Butterdose – a French better dish or crock (if you do not own one get one they are great).
With the buttered sides together place two slices of Velveeta cheese on the bread.
Turn the heat on low and use the large pan. Place the sandwiches into the pan with the butter side down. Heat the bottom until it is golden brown.
Flip the sandwich. Brown the second side.
– usually the cheese will give just at the moment it is ready, but sometimes the bread burns first.
Serve with the tomato soup. Dip the sandwich in the soup and enjoy.
There are few soups that I love as much as ham and potato soup. It is a great alternative to ham and bean soup for that leftover holiday ham.
Gather the following ingredients:
8 oz. ham
2 1/2 lbs. potatoes
2 cans chicken broth
1 tbls. Dijon mustard
1 1/2 cups milk
1 can cream of celery
1/4 tsp. garlic powder
Dutch oven or the biggest pot you can find
Cut the ham into cubes. Dice the potatoes. Add ham, potatoes, Dijon mustard, and chicken broth to the Dutch oven. Boil until the potatoes until they are tender, about 30 minutes once it starts to boil.
Combine the milk and cream of celery, stir into the pan.
Season with garlic powder and salt. Heat the soup through – do not boil.