I had leftover ham from Easter in the freezer and decided I wanted to use it for dinner. My husband and I are not big ham fans, but it is good in soups and some casseroles. Tonight I chose to make ham and potato soup with the leftovers. It turned out pretty good. A little bland for my husband, but he added some spices to his bowl to make it right for him. Here’s the recipe.
Ham and Potato Soup
3 to 5 peeled and diced potatoes
1/3 cup diced celery (optional)
1/2 of a medium onion, diced
3/4 cup cooked ham, diced
1/2 bag of frozen veggies, I used peas
3 to 4 cups of chicken stock, or water with bouillon cubes
salt and pepper to taste
5 Tablespoons of butter
5 Tablespoons of flour
2 cups of milk, or I used 1 cup heavy cream and 1 cup water
- Combine the potatoes, celery, onion, ham, chicken stock, salt and pepper in a large pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork or whisk, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. If it is not thickening after a couple of minutes add more flour a tablespoon at a time until it starts to thicken.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Recipe is adapted from here.