So the holidays are over, everybody’s gone home, and this weekend I found myself staring into a fridge that still had a bunch of leftovers in it. What’s a girl with three slices of spiral ham and half a bag of Yukon Gold potatoes to do? Why, make soup, of course.
I cannot let a ham go through my house without making soup. That ham is expensive, even when you get a small one, and you better believe I’m going to eat every last delicious bite. Soup is an excellent way to use up things that are lying about, and a great way to keep warm. This one is even on the healthier side since I used skim milk and fat free half and half. Actually, I’m not even sure I understand the concept of fat free half and half, but there it was on the shelf. There’s also a big chunk of butter, but since I also put carrots in there, I think they cancel each other out.
The point is, ham and potato soup is delicious and hearty. Paired with a couple of slices of crusty bread, a big steamy bowl is perfect for dinner, especially since you can bring the whole thing together in about half an hour.
I’m so happy to be back in my kitchen and behind the camera again. People think I’m crazy. I think I’m happy. That’s good enough for me. Plus, I have soup. Wanna come over?
- 5 Yukon Gold Potatoes, chopped into one inch cubes
- 1/2 small white onion, diced
- 1 medium carrot, diced
- 2 cups chopped ham (I used leftover spiral slices)
- 3-1/2 cups chicken stock
- Salt and pepper, to taste (I like a lot of pepper)
- 5 tablespoons butter
- 1/3 cup flour
- 1 cup milk
- 1 cup half and half
- 1/2 teaspoon garlic powder
- cheddar cheese and green onions for garnish
- Add vegetables and ham to chicken stock in a medium pot. Bring to a boil and simmer until the potatoes are soft, about 15 minutes. Season to taste.
- In the meantime, melt butter over medium low heat in a small sauce pan. Add flour and whisk to combine. Allow this mixture to cook for about 1 minute.
- Slowly whisk in milk and half and half, then add garlic powder. Allow this mixture to come to a boil then reduce to a simmer until it thickens.
- Once the potatoes are soft, add the milk mixture to the pot and stir to combine. Check for seasoning, and let this all cook together for a couple more minutes.
- Top with cheddar cheese and green onions, and serve with crusty bread. Good luck not burning your mouth. It's hard to resist.
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