We always have lots of left over ham from Christmas and this is our favorite way to use it up. Cream of potato and ham soup!
Peel and dice 6 medium potatoes and a small onion.
Cover with water in a medium to large pot and bring to a boil.
Add 1/2 pound chopped ham. Gently boil for about 10 minutes, or until the potatoes are fork tender.
You may want to pour off a little of the water, depending on how thin or thick you like your soup. Then add 1 can of cream of celery soup, 3 tablespoons of butter, 2 cups of milk and salt and pepper to taste. You might not need much salt because the ham is salty and the cream of celery soup already has salt in it, as well. So, be careful not to over salt it. We just add our pepper to our individual soup bowls, instead of the pot. We like a lot of black pepper.
Simmer for about 30 minutes, or until the butter has melted and the soup is very hot.
This soup is a delicious comfort food for a cold Winter's day. The tiny bits of onion, celery, chunks of ham and potatoes, make it really, really good.
We enjoyed our soup Saturday for both lunch and supper. It rained all morning and this recipe hit the spot. I have a copy of the recipe in my recipe binder with the following written on it. "New Years Day, 2011, a Winner!"
How wonderful it was to stay home all day on a rainy cold Saturday, with soup simmering on the stove and a scrap quilt in progress:
I made this baby size quilt top Saturday, quilted it on Sunday and am sewing on the binding today. This picture was taken at about 5:30 A.M. today.
I have to go to work today, but hope to finish it tonight, for one final 2012 finish!
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