Continuing the Life of a Morgan Ham series, I must include Jay’s Potato and Ham soup. This recipe came about last Sunday when I combined our leftover Sharon’s Hash Brown Casserole with some chicken broth and ham making my soup for the week. It was so good that I created the recipe. Lou says it is not good for you, but it is so delicious. Jack Morgan has been sick with strep throat, and he had two bowls. This soup is a perfect use for some of your leftover ham.
Jay's Potato and Ham Soup
Ingredients:
1 onion, chopped
3 stalks celery, chopped
1/2 stick butter
64 ounces chicken broth
4 cups red potatoes, peeled and cubed
1 cup half and half
1 cup sour cream
2 cups ham, chopped
1 pound Velveeta type processed cheese, cut into cubes
1 bundle of green onions, tops only, chopped
Salt and pepper to taste
Directions:
In a Dutch oven, melt the butter and cook onions and celery until tender. Add the chicken broth and bring to a boil. Add in the potatoes and cook until they are tender. Add the remaining ingredients stirring often until everything is combined and the cheese has melted. Simmer about 5 minutes. Adjust the salt and pepper.
Cameron and his daughter Allie catching up recently at Friday Night Porch Party.