Hello! So what does one do with leftover ham from your Easter Dinner? Well, I make soup! Comforting, warm, delicious soup.
I will typically cook a big ham for Easter dinner and freeze the leftovers. This soup is one way to use that leftover.
Cheesy Ham and Potato Soup
-2 cups cubed potatoes
-1, 1/2 cups water
-1, 1/2 cups cubed fully cooked ham (I usually cut the ham in small pieces)
-1 large onion, diced
-3 tablespoons butter
-3 tablespoons all-purpose flour
-1/4 teaspoon pepper
-3 cups milk
-1, 1/2 cups (6 oz) finely shredded cheddar cheese
-1 cup broccoli florets, chopped
In a pan, bring potatoes and water to a boil. Cover and cook for 10 to 15 minutes or until tender. Drain, reserving 1 cup cooking liquid. Set potatoes and liquid aside.
In a large pan, sauté ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth — gradually add milk and reserved cooking liquid.
Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli, and reserved potatoes. Cook and stir until cheese is melted and soup is heated through.