AuthorDanny EckesCategoryPork, SoupDifficultyBeginnerPerfect recipe for leftover ham from the holidays.
Directions
Dice Ham.
Peel and Dice Potatoes.
Prepare other ingredients as directed.
In small pot of 2 cups boiling water add Tomato Bouillon with Chicken Flavor Cubes to dissolve.
Set aside.
Heat a large dutch oven over medium heat.
Add butter, carrots, and celery.
Cook for 3 minutes.
Add onions and cook until translucent (~5 minutes).
Add salt and pepper to taste.
Add ham and potatoes and cook for 3 minutes.
Add garlic and saute for 1 minute.
Mix in flour and cook for 2 minutes.
Stir in Tomato Bouillon with Chicken Flavor.
Bring to a boil and cook until potatoes are soft (~10 mins).
Reduce heat to medium-low and stir in milk.
Bring to light boil and reduce to desired thickness, stirring often.
Serve hot and garnish with parsley.
Ingredients
Directions
Dice Ham.
Peel and Dice Potatoes.
Prepare other ingredients as directed.
In small pot of 2 cups boiling water add Tomato Bouillon with Chicken Flavor Cubes to dissolve.
Set aside.
Heat a large dutch oven over medium heat.
Add butter, carrots, and celery.
Cook for 3 minutes.
Add onions and cook until translucent (~5 minutes).
Add salt and pepper to taste.
Add ham and potatoes and cook for 3 minutes.
Add garlic and saute for 1 minute.
Mix in flour and cook for 2 minutes.
Stir in Tomato Bouillon with Chicken Flavor.
Bring to a boil and cook until potatoes are soft (~10 mins).
Reduce heat to medium-low and stir in milk.
Bring to light boil and reduce to desired thickness, stirring often.
Serve hot and garnish with parsley.
