Creamy Potato Ham Soup

Last night I made a soup so good that George said I should bottle and sell it. Unfortunately it was made mostly of leftovers and I didn't measure anything. Here is my best stab at the measurements --

1/3rd of a pan of leftover potato casserole
1 and 1/2 cups of cubed, leftover ham
1/2 cup diced carrots
1/2 cup diced onion
1/2 cup diced celery
3 Tbsp butter
1 cup frozen corn (leftovers are good here, too)
1 cup frozen peas (also leftovers)
Cracked salt, pepper
1 Tbsp dried parsley flakes
3 Tbsp Flour
Lots of milk (this is hard to specify -- 1 qt, maybe 2; I used whole)


Saute the onion, celery, and carrot in butter until tender. Add the flour and cook for 1 minute. If the pan is a little dry-- add a bit more butter. Slowly stir in a few cups of milk, then add the ham, corn and peas and leftover potato casserole (you can also use plain mashed potatoes). Cook on low heat, stirring often and adding milk a little at a time to get the soup to the consistency your family likes.

This recipe makes a gigantic pot; we ate great last night, plus have enough to freeze for another meal. I'm thinking of serving it with sloppy joes or reubens next week. This soup would also be terrific with virtually any kind of leftover veggies.

Stop over at Tammy's Recipes for more great kitchen tips.

Take Care,

Trixie