November 27, 2009

Cream Cheese Potato Soup Recipe Card

Becky Higgins font can be found at her website. The link is on the right hand side:

While finishing up this post Thanksgiving evening, I know that soup is about the last thing on our minds right now. But here goes! Hope you all had a wonderful Thanksgiving.

I haven't posted a recipe card forever, have I? I came across this recipe in a cookbook that I recently purchased at my scrapbooking retreat. The proceeds went to charity so I couldn't pass it up. I recalled my brother talking about a recipe that he raved over that had cream cheese and ham in it. I found the recipe in this cookbook so I had to try it. It's a keeper! We all loved the soup, especially now that the weather is getting colder outside. To create my 4" x 6" recipe card, I typed my recipe and printed it off onto cardstock. See left side bar for fonts, please, just scroll down. For my main *soups and stews* label, I used JustRite's Recipes Borders and Centers stamp set. I cut out the small circle using a Spellbinders Circle Nestabilities die template. I layered that onto a Spellbinders Pinking Circle Nestabilities die template in brown.

I then used patterns from October Afternoon to punch 1" squares of various papers. I adhered them to my recipe card then stitched around three sides of the card. I pinked the edges of the snippets of patterned paper that peek off the top of the recipe card.
To finish my recipe card, I used more October Afternoon paper and sticker strip of flowers. Machine stitching is along the sides and under the recipe title for some graphic line detailing.
I really love making these recipe cards. Hope you enjoy them too! Oh, and try the soup! If you want a cheesy taste, add a big chunk of Velveeta. At our house, it's real cheese. ;)
Edit: I forgot to paste in the recipe for you. Here ya go:
Cream Cheese Potato Soup
6 cups water
7 teaspoons chicken bouillon granules
2 pkgs (8ox) cream cheese, cubed
1 pkg (30 oz) cubed hash browns, thawed
1-1/2 cups cubed fully cooked ham
½ cup chopped onion
1 teaspoon dill weed
In a Dutch oven, combine water & bouillon. Add cream cheese; cook & stir til cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes til veggies are tender. Nov 09
Big sale, check out this Just Rite announcement: It's a Black Friday 5 Day Sale...Take 20% off all JustRite Products (excluding November Releases). Sale starts November 26th- (Thanksgiving Day) and goes November 30th.


Heather said...

Love it! I love potato soup. Know aht I love even more? It is an easy recipe. I am not a big cook unfortunately.I will have to make this. Thanks so much for sharing Michelle.

mitch47 said...

Thanks for the recipe Michelle! It sounds yummy just as it is with the cream cheese. There are no calories in this version, right? I tried to get that Becky font you had marked down, but the link must be flawed because I can't get to the site. It just says "page not found".

lynn said...

thanks for the recipe--looks wonderful!

Call Me Crafty Al said...

Michelle, I am always so inspired by your creations. I tried to 'channel your style' for a creation I posted today as guest artist for a stamp company. I hope you will check it out:

Shelley said...

I love your recipe card. I was unable to get the Becky font, please post when it is available.
Thank you so much for all you do.

Debbie Fisher (debbiedee) said...

Lovely recipe card! And I can vouch for this recipe. I've never tried it with velvetta, but make it just like the recipe says. The dill is so yummy in this recipe. I make it on Christmas Eve as well as other times thru out the winter season.

Unknown said...

i will try any recipe that you have!! yesterday for thanksgiving i made the cheese spread with the raspberry preserves!! OH YUMMMO!!! and i also made the easy squeezy cranberry drink - with the fresca,cranberry juice and lime ...again!! JUST TOO GOOD!!! :^) thanks sharing

redstamper7 said...

Thanks for the recipe. We tried it tonight for dinner and it was sooo good.

Mila said...

Mish - I made this soup this week and it was a huge hit! Thanks for the recipe!!

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