Potato recipes bring cold weather comfort

Let's give the potato a little respect. The high-protein diet craze was hard on this vegetable. Potatoes are a healthy food and can be eaten in a wide variety of interesting ways. America loves potatoes and why not. They are fat free, high in potassium and fiber (with the skin on), and delicious.

Here's how to use the varieties.

• Russet: Cook up light and fluffy; ideal for baking and mashing.
• Round white: Creamy texture, hold their shape; ideal for scalloped potatoes and potato salads.
• Round red: Firm and moist; ideal for salads, soups, and boiling.
• Yellow: Dense, creamy texture; use for baking, mashing, and roasting.

Thanks to the Wisconsin Potato and Vegetable Growers Association for these recipes. To see more, visit http://www. wisconsinpotatoes.com

Creamy Ham and New Potato Soup

Start to finish: 30 minutes
12 ounces tiny new potatoes, quartered (2 cups)
1 cup water
1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1/4 teaspoon dried thyme or basil, crushed, or dried dill
1/4 teaspoon white or black pepper
1 1/2 cups half-and-half, light cream, or milk
1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of celery or cream of mushroom soup
1 cup cubed cooked ham
3/4 cup shredded American cheese (3 ounces)
Snipped fresh chives (optional)
Coarsely cracked black pepper
Shredded American cheese

Step 1: In a large saucepan combine potatoes, water, carrot, onion, celery, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.

Step 2: Stir in half-and-half, soup, and ham; heat through. Do not boil. Reduce heat to low. Add cheese, stirring until melted. If desired, garnish each serving with chives, cracked pepper, and/or additional cheese. Makes 4 servings.

Nutrition facts per serving: 382 calories, 21 g fat, 74 mg cholesterol, 1,098 mg sodium, 32 g carbohydrates, 3 g fiber, 16 g protein.