Still Working on These Leftovers

Happy 4th Day of Christmas.  Yesterday our dear friends, John and Kirsten and their family came for dinner.  We made a big dent in the leftovers.  I served up this wonderful Ham and Cheese Soup.  It was thick, hearty and flavorful.

This soup took care of some cheese that I had over bought and some more of the ham.  The rest of the ham is now tucked into the freezer for future meals.

I used up the rest of my Strip Loin Roast making French Dip Sandwiches.  It was a fun, casual evening.  Soup, Sandwiches and Games.  What a fun evening catching up with dear friends.

John and Kirsten's son, Mike, is married to Amy of Amy's Cooking Adventures.  We try to get together anytime they are in town.  They have two adorable, polite, lovely boys and it is always a pleasure spending time with them.

Tonight we are having an impromptu get together with some of our neighbors.  We decided this yesterday morning and are very happy that they are free to join us for some holiday cheer.  I boiled up some shrimp that I had in my freezer and will put out the rest of the cheese and crackers that are left from Christmas Day. 

We are going to order in pizza and I will put out the remaining cookies, candies and cakes that are remaining.  Any desserts left after tonight will be put into the freezer and used in making other desserts in the future.

If you have any leftover ham in your refrigerator you are going to want to make up this soup to enjoy.  It is ready to serve in only half an hour and a perfect accompaniment to your meal or a light meal all in itself.

#holidayleftovers, #leftovers, #ham, #cheese, #soup, #quick, #easy,

Soup, Starters, Leftovers

American

Yield: 10 servings

Author: Wendy Klik

Ham and Cheese Soup

prep time: 10 Mcook time: 20 Mtotal time: 30 M

Hearty and delicious this soup is the perfect way to use up that leftover holiday ham.

ingredients:

• 3 c. diced, peeled potatoes
• 1 carrot, scraped and sliced
• 1/2 of a medium, sweet onion, diced
• 3 c. water
• 6 T. butter
• 6 T. flour
• 3 1/2 c. milk
• salt and pepper, to taste
• 3 c. shredded cheddar cheese
• 3 c.  diced ham

instructions:

How to cook Ham and Cheese Soup

1. Place the potatoes, carrots, and onion into a soup pot with the water.  Bring to a boil, reduce heat and cook until tender, about 10 minutes.
2. In a large skillet, melt the butter over med high heat.  Add the flour, salt and pepper.  Cook and stir for a minute, until smooth.  Gradually whisk in the milk and bring to a boil, stirring continuously until thickened.  Turn heat to low and stir in cheese until melted.
3. Add to the soup pot containing the vegetables and water, stirring until well combined.  Add the ham and cook for a couple of minutes, until heated through.

NOTES:

Adapted from a recipe found at Taste of Home, submitted by Marty Matthews

Calories
368.01

Fat (grams)
22.03

Sat. Fat (grams)
12.21

Carbs (grams)
21.50

Fiber (grams)
1.52

Net carbs
19.98

Sugar (grams)
2.19

Protein (grams)
21.62

Sodium (milligrams)
754.95

Cholesterol (grams)
84.47

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