Friday, April 10, 2015

Ham and potato soup

Why is it that there are ALWAYS ham leftovers? It's impossible to cook a ham, even a small one, without having weeks worth of leftovers. I always package them up in the freezer for quick sandwiches or an addition to soups.

The rest of this week was brought to you by sad vegetables. This is no exception. Three sad potatoes in the pantry got made into soup and I'm happy to say nothing got thrown out.

I will forever wonder how people take pictures of soup that don't turn out yucky-looking. That being said, SOUP:

Ham and potato soup

leftover cooked ham, chopped
3 potatoes, scrubbed and cubed
shredded cheese
1/2 tsp mustard powder
salt and pepper, to taste
frozen peas, because I jam vegetables in everything now

Place the potatoes in a pot with some water-- just so they're halfway covered. Cover the pot and boil until the potatoes are fork-tender. Remove the lid to let some of the water burn off. Smash some of the potatoes with a fork, leaving it kind of chunky. Pour in enough milk to get the consistency you want, and stir in the ham and mustard powder. Bring to a boil and stir in the peas to warm up.

Serve with cheese on top.

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