If you are wondering what to do with all that left over Christmas ham, I have a great idea for you. This soup recipe came from my mother in law and it is so tasty.
Ingredients:
6 C water
3 large Yukon gold potatoes 1.26
1 tsp chicken base or bullion .25
1/2 onion .20
1 carrot .10
1 celery stalk .10
1 C frozen corn .05
2 large slices of cooked ham 2.15
4 Tbsp margarine .20
1/4 C flour
1 C skim milk .25
1 C shredded sharp cheddar cheese 2.04
salt, pepper and all purpose seasoning to taste
Directions:
In a large sauce pan pour in 6 C water and stir in the tsp of chicken base. Slice or chop the potatoes. I like to leave the skins on, but you can peel them off if you'd like. Here I used the new mandolin my mom bought me for my birthday. Thanks Mom! I sliced the potatoes about 1/4 inch thin and then sliced them again in half.
Chop the onion, celery and peel and slice the carrots. Add these with the potatoes to the pot of water and heat over medium heat for 20-30 minutes.
Meanwhile cut the edges off the ham and dice up the centers. If you don't have any leftover cooked ham, then ask for two large slices of deli ham at your local grocery store.
When the potatoes get soft and break apart when you poke them with a fork you can add the corn and diced ham. In a separate small sauce pan melt the margarine over medium-low heat. Add the flour and slowly whisk in the cup of milk. Once it's all stirred together well slowly stir in the shredded cheddar to make a thick cheese sauce.
Now stir this cheese sauce into the soup pan with the potato and ham soup. Once it is thoroughly combined then turn off the heat. Add salt, pepper and all purpose seasoning to taste.
If you'd like some great toppings you can add green onions, chives or parsley. Yum! If you'd like a lower calorie version, skip the cheese sauce and just serve the soup as a broth based soup. Broccoli and roasted red peppers would also be great in this soup.
I made three dinners from this pot of soup for $2.20. It will warm you up on a cold day!
Enjoy!
Christie aka Keeza
