Mom's Baked Potato Soup and Pie
Source of Recipe
Megan M. Springs- mom of Marcus Hahn - 2nd - Howard
Recipe Introduction
I came up with this recipe after having lunch at local Greek bakery where I tasted the most delicious potato pie. I liked it so much that I tried to duplicate the flavor in my own kitchen and then realized I had quite a lot of the filling left over. I decided to try and make a potato soup and the two went together very well. As with all really good delights, this is not a "fat free" indulgence; dieters beware! This winter treat is excellent frozen and reheated as leftovers so even if you don't have a big family or a big appetite you can always store what is left and make two meals out of one!
List of Ingredients
Filling & Soup:
8 to 10 medium baking potatoes (skinned and diced
into large pieces)
1/2 lb real butter (softened)
2 qt half and half
1 large whole yellow onion
1 medium bunch chives (finely chopped)
1 lb salt cured ham (diced)
2 pkg cream cheese (softened)
1 (8-oz) tub sour cream
Shredded cheese to taste (mild cheddar is best)
Salt, Pepper and Garlic to taste
Splash of vinegar (optional)
Pie Crust:(found in Better Homes and Gardens Cook Book Limited Edition P.417 under "Pies and Tarts" tab
2 1/4 c all-purpose flour (I usually add 1/4 c)
3/4 tsp salt
2/3 c shortening (I use 1/3 c shortening and 1/3 c real butter for extra flakiness)
8 - 10 Tbsp cold water
Recipe
Preheat oven to 350 degrees. Boil diced potatoes on medium high until tender but not mushy. Meanwhile, prepare pie crust. In a medium size mixing bowl, combine flour and salt. Using a pastry cutter or fork, cut in butter and shortening until pieces are pea-sized crumbles. Sprinkle 1 tbsp of water over part of the flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat using 1 tbsp of water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 1 inch in diameter. (If dough is too sticky, LIGHTLY sprinkle flour over surface to help handling.) To transfer pastry, wrap it around rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Drain potatoes. Add diced ham, butter, sour cream, onion and cream cheese. Fold together until butter, cream cheese and sour cream are melted. Blend in garlic, salt, pepper and vinegar to taste. Transfer filling to pastry lined pie plate. Repeat previous instructions for remaining dough ball then transfer to cover filling. Bake pie at 350 degrees for 35 - 40 minutes. Meanwhile, add half and half, and chives to remaining mixture. Cook over low heat until pie is finished. If you need to make your soup stretch a little more or would prefer it not as thick, you can add milk until the texture is to your liking. Just before serving, sprinkle shredded cheese over each bowl serve steaming hot with fresh baked French bread. From my kitchen to yours...I hope you enjoy this as much as we have. Serves aproximately 8.
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