Ham and Potato Soup

In CategoryCooking

Today, while I was making this –

I accidentally did this –

and the whole house smelled like burned plastic for an hour. Oh well.

Ham and Mashed Potato Soup

  • 1 stick butter
  • 2 shallots, finely minced
  • 1/2 cup flour
  • 6 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 pound ham, cubed
  • 2-3 cups leftover mashed potatoes
  • Salt and pepper to taste

Melt butter in large soup pot. Add shallots and sauté until softened. Sprinkle in flour and whisk for a minute or so. Slowly add milk, whisking constantly. Continue to stir until thickened and bubbly. Add cheese, ham, and mashed potatoes. Stir until smooth. Heat through, but do not boil. Garnish with sour cream if desired.

This soup is warm and comforting. It is helpful to prepare all the ingredients before you begin, because once you add the flour to the butter, you have to devote yourself to stirring. It is also helpful to get good quality ham – I sent my husband to the store and he came back with this really cheap stuff and it does not taste the same as the ham I buy. Surprisingly, this soup also freezes well, with no real discernable difference in texture. It gets a little thicker, but that is easily remedied by adding a little milk.

Naturally, I don’t see any reason to make a small pot of soup when I can make a big one, so I pretty much use this recipe as a ratio guide. This time I used around 4 pounds of ham, 9 cups of mashed potatoes, and over a gallon of milk. I lost track of how much cheese I put in.

What? Remember, I don’t do resolutions.

Nine quarts for the freezer!

This post is linked to Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesdays, Tempt My Tummy Tuesdays, Tuesdays at the Table, Foodie Friday, Food on Fridays, and anywhere else I can find to ho’ around.