It’s the same question after every major holiday. “What do I do with all of my leftovers?” If you are like me and hate to see food go to waste you utilize your freezer and get creative in the kitchen.
I live in Cleveland so the December weather calls for a steaming bowl of creamy, hot comfort soup. I feel better already.
I had leftover ham (not pictured because it was already cooking in the soup), corn, and mashed potatoes I used for this recipe. You could easily substitute turkey for the ham if your family cooked a bird for Christmas feast or it’s the day after Thanksgiving and you aren’t in the mood for a turkey sandwich.
- 1 Onion (diced)
- 2 Celery Stalks (Diced)
- 3-4 Carrots (sliced)
- 3 Cloves of Garlic (Minced)
- 2 Cups Leftover Ham (cubed)
- 7 Cups Chicken Broth
- 1 Cup Milk/Cream
- 4 Cups of Russet Potatoes (cubed)
- 1-2 Cups Leftover Mashed Potatoes
- 1 Cup Leftover Corn
- 3 Tbs. Cornstarch
- salt/pepper to taste
- Add about a tablespoon of olive oil to the bottom of a heavy soup pot and sauté the onions, celery, carrots, and garlic for about 5 minutes. Onions will become translucent but not brown.
- Add the ham, potatoes, chicken broth, and milk.
- Bring to a boil and let simmer for 20 minutes (potatoes should be fork tender by this time).
- Add the leftover mashed potatoes and corn and allow to simmer anther 10 minutes.
- The soup will still be a bit runny for a creamy soup. Yo can leave like this if you like a thinner soup. It’s still tastes great. However, I decided to thicken it up a bit with cornstarch.
- Add 3 Tbs. of cornstarch to a bowl with 1/3 cup of the soup broth and stir until al the cornstarch is incorporated.
- Add the cornstarch mixture to the simmering soup and stir. Your soup should thicken at this point.
- Serve immediately with sour cream, shredded cheese, and chopped green onions.