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Creamed Ham and Potato Soup with leftover boneless ham

Contributed By: melissa | See all of melissa's recipes
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Active Time:  45 Minutes
Total Time:  1 Hour
This is a great way to use leftover ham. My son suggested I try to make a creamed ham soup and this is what I got. It's very rich and comforting. Works great in bread soup bowls.
about 3 cups leftover boneless ham rind removed and diced 1/2 inch
about 2 cups diced carrots
2 large potatoes cooked in microwave cooled peeled and diced 1/2 inch
2 ribs celery diced
3 bay leaves
1/2 cup flour
2 15 oz cans chicken broth
6 tbs butter divided into threes
2 tbs olive oil for veggies
3 tbs olive for ham
half pint heavy cream
end piece of ham and any rinds
In small saucepan melt 2 tbs olive oil and third of butter. Add carrots celery bay leaf and any ends or rind pieces. Saute till slightly soft about 6 minutes. Add half a can of chicken broth cover and simmer till soft. In large soup pot or dutch oven melt third butter and 3 tbs olive oil. Add ham cover and simmer 10 minutes until liquid is released. Remove ham. Add last third of butter. Stir in flour with a whisk. Cook till light tan. Add half a can of broth. Continue to whisk. Remove bay leaf and rind from carrots. Whisk into the flour. Whisk in cream.

Add enough of the remaining broth until desired thickness. Add potatoes and ham. Season with salt and pepper.

Date Added: 12/27/2012
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