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Honestly, I really had been thinking about potato soup today.  I had leftover mashed potatoes, with just a bit of parsnip in them.  This is a perfect situation to make a soup.  I had some ham, a couple of slices of jamón Iberico, a few leftover roasted baby potatoes, and I shredded up a carrot.  You can see the “roots” of a soup, can’t you?  This pretty much just fell together.  I only had about 3/4 cup mashed potatoes, so I added some dry potato flakes, to round it out.

I use dry chicken base, which not only adds flavor, but it’s also a great way to add salt.  And potatoes need more salt than we realize.  I added some shredded carrot, but really you could add almost any leftover veggie in your fridge, or freezer.  The amounts given are more or less what I used, but feel free to alter the amounts and ingredients to suit your taste buds.  And, I am happy to report, this was even better the next day.

Scalloped Potato and Ham Soup

  • Servings: 2-4
  • Difficulty: Easy
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  • 1 good cup mashed potatoes (leftovers are perfect for this)
  • 1 tablespoon dry chicken base (I use Knorr®)
  • 3-5 cups water (you could add a dab of white wine)
  • 3/4 cup heavy cream
  • 1 carrot, shredded
  • 3/4 cup finely chopped ham (smoky ham is nice)
  • 2 scallions or 1/3 cup finely chopped onions
  • Freshly ground black pepper
  • Kosher salt, to taste
  • 1/2-3/4 cup shredded cheese (cheddar, Mexican blend, or Gruyère)

Thin the mashed potatoes with the water (start with the lesser amount).  Add the dry base and heavy cream; bring to the simmer.  Add the carrot; simmer for about 3 minutes, stirring occasionally.  Add the ham and scallions and simmer just until heated through.  Remove from the heat. Taste and add freshly ground black pepper, and salt, if needed.  Stir in the cheese, just until melted.  Do not over-stir or it may become stringy.  Serve piping hot with a sandwich or some good bread.

NOTE:  This is a terrific way to use leftover mashed potatoes, when you really don’t have too much.  Feel free to add dry potato flakes, if more potato is needed.  You may add leftover corn kernels (or frozen corn), peas, chopped cooked broccoli or whatever you have lurking in your fridge.  I like a good sharp cheddar, but Gruyère is also lovely.  This soup is meant to be flexible.  Leftover kielbasa or even hot dogs can be substituted for the ham.  Snipped, fresh dill is also a divine addition.

Scalloped Potato and Ham Soup Recipe©Marcia Lahens 2019.  All rights reserved.