Thanksgiving Leftovers: Creamy Potato Soup With Crispy Onions & Ham

by Caterina Borg, Good Food Gourmet on November 30, 2013

Creamy Potato Soup With Crispy Onions & Ham, I love Thanksgiving leftovers, but like everyone else, I’m always trying to come up with quick and easy ways to use up every last bit of that delicious and memorable meal that everyone worked so hard to create.
With December just around the corner, my mind begins to drift to the warming comfort of delicious soups. Everyone agrees that they are a great way to use up leftovers for quick, hearty meals. This year I had a little of everything leftover, so today I was going to use up the leftover mashed potatoes, some diced potatoes that I did not have time to cook and the leftover ham — it was time to make some potato soup.

Creamy Potato Soup
6 cups left over mashed potatoes
5 cups chicken stock
1-2 cups whole milk
½ cup cream
1 bay leaf
S&P to taste
2 tablespoons fresh parsley, add last
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 tablespoon cumin
leftover ham, diced and lightly sautéed for garnish
crispy onions for garnish

Begin by adding the 5 cups of chicken stock to a large pot and heat, then add the mashed potato and dissolve completely in the warm liquid. Our mashed potatoes were slightly chunky, so I tried to keep the soup that way too.

Creamy Potato Soup with Crispy Onions & Ham,

Once dissolved, add as much whole milk as you like until it is as creamy as you want. Then add all of the dry ingredients and allow the soup to simmer on low for about 20 minutes. It will start to thicken and if it gets too thick, feel free to thin it out with a little more milk or chicken stock. Right before serving, add the chopped fresh parsley and the heavy cream and turn off the heat. Saute the diced ham and set aside, and prepare the crispy onions for garnish—these are just delicious with the soup, so make sure to make plenty of these. Serve up and enjoy.

Creamy Potato Soup With Crispy Onions & Ham,

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