Ever wonder what to do with a pile of leftover mashed potatoes? Make soup, of course!
This Mashed Potato Ham and Cheese Soup is a very easy recipe to use up the stragglers in the refrigerator, including ham, cheese and corn. And it’s very versatile, too. If you don’t have ham, substitute chicken or bacon. The corn could be replaced with peas, broccoli or cauliflower – whatever you like.
Don’t let the simplicity of the preparation fool you. It is an excellent potato soup outright – rich, creamy and hearty.
- 1 tablespoons unsalted butter
- ½ onion, diced
- 1 garlic clove, minced
- 2 cups cubed ham
- 1 cup milk
- ½ cup half-and-half
- 1 cup chicken broth/stock
- 4 cups mashed potatoes
- 1 cup corn (frozen, canned or fresh)
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Fresh parsley
- In a large Dutch oven or soup pot, heat the butter over medium-low heat
- Stir in the onions and cook 5 minutes, or until soft
- Add the garlic and ham pieces and cook 2 to 3 minutes more
- Pour in the milk, half-and-half and chicken broth and stir
- Add the potatoes and corn and mix well, until thoroughly incorporated
- Stir in the the salt, pepper, paprika
- Add the cheese and heat through until melted
- Finish with a bit of chopped fresh parsley, a dusting of paprika and more cheese, if desired
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.