If you have a lot of baked jam leftover, make this easy soup and freeze it for when you get tired of the ham.
I like to use instant mashed potatoes in the soup to thicken it rather than using flour.
Ingredients
4 tablespoons butter
1 large baked potato, peeled and diced
2 sticks of celery, diced
1/2 a large onion, diced
2 cups diced cooked ham
4 cups chicken broth
4 servings of instant mashed potatoes
2 cups of milk
Salt to taste
Black pepper to taste
directions
Melt the butter in a large saucepan or Dutch oven/add the potatoes, onion and celery. Cook on medium for 5 minutes. Stir frequently. Add the chopped ham and cook for 5 minutes. Add the broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
Add the instant mashed potatoes and stir until thickened. Stir in the milk and chives. Stir frequently until the mixture is incorporated. Season with salt and pepper.
Posted by Jovina Coughlin in Celery, Ham, Healthy Italian Cooking, Potatoes, Soup