Tuesday, December 27, 2011

Leftover Christmas Ham? Make Ham and Potato Soup!

I made a ham for Christmas and even after sending some home with my guests, still had a decent amount left. This was a quick and easy way to use it up.

Serves 6

1 Tbsp. olive oil
1 medium onion, diced
1 stalk celery, diced
4 medium russet potatoes, peeled and diced (1/2" dice)
1 c. diced, cooked ham
1/2 tsp. salt
1 tsp. pepper
3 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
1 3/4 c. milk
Optional:  1 tsp. Penzey's Northwoods seasoning

1.  Heat the olive oil in a dutch oven, or other large pot, over medium heat.  Add the onion and celery and cook for 4-8 minutes until the onion is just starting to brown.

2.  Add the potatoes, ham, salt, pepper, and chicken broth.  Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are tender (a paring knife should slip easily in and out.)

3.  Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.

4.  While flour and butter is cooking, microwave the milk on high power for 45 seconds.  Whisk the heated milk and optional seasoning  into the butter and flour mixture.  Cook for 3-5 minutes, or until slightly thickened.  Congratulations! You've just made a roux, a thickener for soups and stews.

5.  Mix the roux into the dutch oven.  Cook soup over low heat for 1-2 minutes and serve

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