Transforming Leftovers into Hearty Soup: A Delicious Solution for Mealtime

Leftovers from the holidays, what to you do with them? what do you do with those leftover potatoes or ham

I will be sharing my soup recipes with you that I used from leftovers from the Holiday Season.

For myself this is a good week to stock up on soups. It's chilly here in Florida, it's even kind of grey. Which makes you want to cozy up with something warm to share with the family. Even just a dinner for two. What more comfort food can you get then soups!

Potato Ham soup

Prep time: 20 min.

cook time: 60 min.

1 tsp. Better than Boullion roasted chicken

1 1/2c. cubed cooked Potatoes

1/2 diced white onion

2 cloves chopped garlic

3c. chicken soup stock or veg stock

1c. cooked ham (diced) leftover is even better.

2c. chopped kale

3 tbsp. grated parmesan cheese

1 tbsp. honey

cracked pepper

salt to taste

1/3c. cream or milk or half and half(whichever one you use)

Directions:

• In a soup pan on med-hi heat add olive oil & butter and bring to a sizzle.

• add chopped onions, garlic, potatoes and ham.

• sauté the veggies for 10 minutes.

• Add in the warmed chicken stock

• stir the soup and with a wooden spoon,

• add the chopped kale, honey, salt to taste and some good cracks of fresh pepper.

• The starch in the potatoes are a natural thickener, as the cook through they will thicken the soup up.

• cook for 15 minutes

• add the soup to a blender and blend the soup up with the cream or half and half even just milk. up to you.

• the cream adds a little decadence to the soup and blending helps thicken the soup and it accesses those starches from the potatoes. Do not over blend. I like to blend the soup until it is partly creamy yet still some chunks in there. so pulse until it is the right consistency.

• pour the soup back into the hot pan.

• Add 3 tbsp. of grated parmesan cheese, honey and stir the soup and simmer for 20 minutes

• 
  

Topping

1/4c. diced ham

1/3c. finally chopped kale

1 tbsp. olive oil

• add to a small fry pan

• olive oil or in my case I used a little bacon fat for the flavor

• then add the ham and the kale and fry them up until the kale is bright green and the ham is slightly charred.

• To serve, pour into a cup or bowl however you wish, then top with the crisped up ham and kale.

• little pepper and parmesan cheese over top.

Bon-a-petite!!

This is something I made for years in my younger days of having a young family to feed and also when I worked in a Retirement home. While full filling our healthcare duties at night and all was quiet we would go into the kitchen and whip up some potato soup for our early morning break.

The thing with potatoes soup is you can add bacon, carrots, leeks anything you have in the fridge. This soup was just with the leftovers in my fridge. A great hearty lunch or supper on those cold days.

https://www.betterthanbouillon.com/