Monday, November 12, 2012

Ham & Potato Soup

I wanted to name this soup a chowder, but when I googled the definition, it said a "thick soup." This soup could be made thicker, but I like mine thinner, so I added more water. Basically you can adjust to your taste or texture preferences.

Since Denver was gone hunting, I pulled out my faithful Pampered Chef food chopper to chop all my veggies. Normally he does my chopping for me.

3 stalks of celery finely chopped
1/2 cup of finely chopped or shredded carrots
8 oz of frozen broccoli finely chopped
1/2 large onion finely chopped
6+ cups Water
1 large jar of Cheez Whiz
2 cups of chopped Petit Jean ham
30 oz frozen shredded hash browns

Boil the finely chopped veggies (celery, carrots, broccoli, and onion) until soft in six cups of water. Add shredded hash browns, ham, and shortly after add cheez whiz. Be careful to keep it on medium low or it will scorch. Add water if needed, and stir until all combined. The potatoes don't take long to cook, so this comes together fairly fast. Salt and pepper to taste. Enjoy!


The veggies makes this heartier than your normal potato soup. The ham adds a deep level of flavor. Let me know how you like it!



1 comment:

  1. I'm excited about this soup since I too have leftover ham from a giveaway!! YUM!

    ReplyDelete

 
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