Leftover Ham and Potato Soup
4 Tbsp unsalted butter (half a stick)
1 small onion, diced
1/4 cup all purpose flour
2 cups milk
2 1/2 cups chicken stock or broth (or milk)
1 tsp salt
freshly ground black pepper
4 cups leftover potatoes, diced
2 cups leftover ham, diced
sour cream and shredded cheese
In a large stock pot, melt the butter over medium heat. Add the onion and cook for 3-4 minutes, until onions are soft and translucent.
Add the flour.
Stir constantly for one minute with a wooden spoon or whisk, until the flour is fully incorporated and lightly browned. Add the 2 cups of milk, about 1/2 cup at a time, stirring and cooking until thickened, about 4-5 minutes.
This is what it should look like after the milk has thickened. It will coat or stick to the back of a wooden spoon.
Now you can add your chicken broth if you are trying to behave like me, or use more milk if you don't mind the extra calories. The chicken broth will thin out the soup slightly. Using milk instead will make the soup thicker. I used homemade chicken stock and warmed it in the microwave before adding. Add it slowly, about 1/2 cup at a time to give it time to incorporate and thicken slightly.
Add the salt and pepper, and then add the leftover potatoes and ham. Cook for about 4 more minutes, or until all the ingredients are warmed through.
Serve with a dollop of sour cream and shredded cheese. Any cheese will work. I had colby jack, but cheddar or pepper jack cheese would be delicious too. Corn bread or corn muffins are a great side to this hearty soup.
Great way to use leftover ham and leftover potatoes. Husband approved :)