Ever over plan on a ham? You know what I'm talking about... Dinner, sandwiches the next day, and there's still a butt load of ham left? Well, here's a way to get it all gone in one swoop. This is a thick and creamy soup, and it's great on a cold winter day! And, if you're watching your little girly figure, you may want to pass this one by. Otherwise, enjoy. It's really quite good.
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Ingredients One Vidalia onion One clove of garlic Two chicken bouillon cubes Two large Idaho potatoes The leftover ham (at least a couple of cups) Salt and pepper to taste Optional - Three stalks of celery Optional - One large carrot Two cups of milk Five Tbsp. of butter Two heaping Tbsp. of plain flower Shredded sharp cheddar cheese Scallions |
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Preparation:
Peel and chop the onion, and mince the garlic. Also, chop the ham and
potatoes into bite size cubes. Chop the scallions and put them aside.
Finally, if you've opted for the carrots and celery, chop them as you see fit.
Instructions:
In a small stock pot, bring three cups of water to a boil. Add the onion,
garlic, salt, pepper, potatoes, and ham. Also, add the celery and carrots
if you've opted for them. Let it go for a little while and start melding
all those flavors together. If you had a LOT of ham left over, you can
adjust all of the ingredients up some.
In a separate pot, melt the butter and thoroughly stir in the flour. Add the milk and bring just to a boil to make a thick white cream sauce. Make sure you stir it constantly. Once it's done, stir it into the other pot.
Ladle some into a bowl and top with some shredded cheddar and scallions. Enjoy!!!