Autumn is in the air... must be time to cook again!

I have been avoiding cooking for most of the summer. It's too crazy and too hot (okay, Rachel, it's not AFRICA hot, but I would just die there...). I stocked up on as many ready-to-heat-and-eat meals as possible and used them well!

But as soon as it got cool out... even with a touch of some unidentifiable sickness (and partly because of it)... I was ready to cook again! One of the first good meals I chose was one of my all-time favorites from my "cousin-in-law" Marci, Sweet Potato Soup. It's spicy, somewhat creamy, feels great on an almost-sore throat, and warms me up fast. We had left-overs a while ago and I thought I should share : )

Sweet Potato Soup

1 stalk celery, chopped

1 medium onion, chopped

2 T butter

2 14-oz cans chicken broth

2 cups water

2 chicken bouillon

(OR instead of broth, water, and bouillon, I use 5 1/2 c water and 8 bouillon)

4 medium potatoes

1 large sweet potato or yam

2 c fully-cooked, cubed ham

1/2 tsp garlic powder

1/2 tsp season salt

1/2 tsp dried oregano

1/8 tsp pepper

1/8 tsp crushed red pepper

1/4 c flour

2 c milk

Boil whole potatoes with skins on until medium-tender.

Let them cool some, then peel skins and chop into cubes.

Saute onion and celery in butter until tender.

Stir in broth, water, and bouillon. Bring to a boil.

Stir in potatoes, ham, and seasonings. Stir and keep on med-high to high heat until boiling again.

Combine flour and milk until smooth.

Gradually add to soup, stirring constantly until thickened.

(By the way, I just learned the "cook-the-potatoes-before-you-peel-and-chop-them" trick from my Mother-in-Law. I can't believe how many years I have killed my wrists trying to chop sweet potatoes while they're raw...)