Merry Christmas Eve-eve! Are you all ready for the big day, if you celebrate? Packages wrapped, cookies baked, Fruit Christmas Trees assembled, wines tied with a bow, and baby’s first Christmas photo opps exhausted? “How much longer do I got to sit here in front of this tree, Ma?”
I had myself a Whitehaven + wrapping party a couple nights ago and for the first time in a long time I’m feeling totally prepared, and frankly pretty awesome, about the gifts I got for Ben and the boys, plus our families. I can’t take all the credit though – thanks to Amazon Prime I literally didn’t have to leave my house to purchase one single gift this year. Forget 2017 – cheers to technology! Speaking of technology, have you seen this selfie drone? Welcome to the (slightly disturbing) future people. Anyway, I can’t wait to tell you about the fabu gift we got each member of Ben’s family for Christmas – check out this Instagram post for a hint. ?
That said, I’m not dodging all the last minute holiday hustle and bustle. Ben and I have a ton of friends in town, plus my brother and his fiance Kelly are here through Monday, so we’ll be on the move for the next 72 hours trying to see everyone and do it all. I’m certainly glad there’s a big pot of Cheesy Ham and Potato Soup sitting in the fridge because it’s going to be super easy to reheat and eat in the midst of dashing off to here, there and everywhere this weekend!
This soup recipe, you guys…THIS SOUP RECIPE. It is so luxurious!
I created it to use up your leftover Christmas ham and mashed potatoes, but holy buckets I will not be waiting around for another holiday to make it again. I gave my Mom a tupperware of it to take home after watching the boys for a bit earlier this week and I got a text 2 minutes after she got home saying “soup is sooooo good!!” I replied with a big, fat “I TOLD YOU SO!”
Cheesy Ham and Potato Soup is truly a cinch to stir together, and is made even easier if you have leftover ham and mashed potatoes on hand. Vegetables are sauteed in butter then simmered in a combination of milk and chicken broth, thickened with prepared mashed potatoes, then jazzed up with freshly shredded sharp cheddar cheese and cubed ham. If you are making this outside of the holidays, buy a big ol’ ham steak and dice that piggy up, which is what I did. Super easy. Plus, like I said the soup reheats fabulously.
If you like cheesy soups, this one is going to be your jam. It’s decadent, thick, and creamy, and the ham bobbing in each spoonful is such a treat. Trust me and steer hungry Uncle Jim away from taking thirds of ham and mashed potatoes at the holiday dinner table this year – you’ve got soup to make!
Start by adding 2 large carrots, 1 rib celery, 1 large shallot or small onion, and 1/2 teaspoon dried thyme to 4 Tablespoons butter in a large soup pot or Dutch oven over medium heat. Season with salt and pepper then saute until softened 8-10 minutes. If the vegetables are taking forever, place a lid on top then let them simmer covered for a few minutes. Add 2 cloves minced garlic then saute for 30 seconds.
Sprinkle in 3 Tablespoons gluten-free flour (or all-purpose flour if you don’t need to eat GF,) then stir to combine and cook for 1 minute. Next add splashes of 2 cups each chicken broth and milk (I used skim) while stirring to create a smooth sauce, then pour the rest in. Turn the heat up to medium-high to bring the soup up to a bubble while stirring frequently, then turn the heat back down to medium and simmer until the soup is slightly thickened, 3-4 minutes.
Next add half of 3 cups prepared mashed potatoes (made from 3 large russet potatoes,) then whisk vigorously to combine before adding the remainder and whisking until smooth. Note that these prepared mashed potatoes already have butter, milk, and salt mixed in – vs being plain cooked potatoes that have been mashed.
Last step is to pull the soup off the heat then sprinkle in 8oz freshly shredded sharp cheddar cheese a little bit at a time, stirring until the cheese is completely melted before adding more. Finally add 2-1/2 cups cubed ham and stir to combine.
FYI – if you’re going the ham steak route you’ll want a 1-1/2 – 2lb ham steak.
Let the soup sit off the heat for 10 minutes to thicken, then taste and add more salt and pepper if necessary, and then ladle into bowls. I’m telling you – there is nothing better than this decadent, thick and cheesy soup. I hope you love it, and you guys? MERRY CHRISTMAS! Have a wonderful and blessed holiday – talk to you on the flip side!
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Cheesy Ham and Potato Soup
Cheesy Ham and Potato Soup is a thick and hearty gluten-free soup recipe that's perfect for cold nights. Use leftover ham and mashed potatoes to make this simple soup even easier to whip up!
- 4 Tablespoons butter
- 2 large carrots, peeled and thinly sliced
- 1 stalk celery, thinly sliced
- 1 large shallot or small onion, minced
- 1/2 teaspoon dried thyme
- salt and pepper
- 2 cloves garlic, minced
- 3 Tablespoons gluten-free flour
- 2 cups chicken broth
- 2 cups milk (I used skim)
- 3 cups prepared mashed potatoes (from 3 large Russet potatoes)
- 8oz freshly shredded sharp cheddar cheese
- 2-1/2 cups cubed ham steak
- Melt butter in a large soup pot or Dutch oven over medium heat. Add carrots, celery, shallot, and dried thyme. Season with salt and pepper then saute until vegetables are tender, 8-10 minutes (place a lid on top to help speed up softening if vegetables are taking too long.) Add garlic then saute for 30 more seconds.
- Sprinkle in flour then saute for 1 minute. Slowly pour in chicken broth while whisking to create a smooth sauce. Add milk then turn heat up to medium-high and bring soup to a simmer, stirring frequently. Turn heat down to medium then cook, stirring frequently, until soup is slightly thickened, 3-4 minutes. Add half the mashed potatoes then whisk until smooth. Add remaining mashed potatoes then whisk until smooth.
- Remove pot from heat then stir in small handfuls of cheese one at a time, stirring until completely melted before adding more. Stir in ham then taste soup and add salt and pepper if necessary (remember ham will add a bit of salt to each bite of soup.) Let sit and thicken off the heat for 10 minutes then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.