I mentioned yesterday that I made a ham for Christmas dinner. Since it was mainly just Jake and me eating it (with a few additional bites going to Baylen) we had lots of leftover meat. I kept the bone and decided to try my hand at making soup with it. I threw in a little of this and a little of that, and it ended up being pretty darn good. I’m inspired to make ham more often!
Slow Cooker Ham Bone, Potato & Cheese Soup
-1 ham bone with leftover meat or at least 2 cups chopped ham
-3 cups chicken broth
-1 tablespoon olive oil
-1 teaspoon minced onion
-1 teaspoon minced garlic
-2 cups chopped carrots
-8 – 10 medium sized potatoes, peeled and diced
-1/2 cup heavy whipping cream
-16 oz Velveeta, sliced
-salt to taste
Directions: Place ham bone in crock pot and pour chicken stock overtop. Add water until the ham bone is completely covered. Add olive oil, onion, garlic, and carrots. Cook on high for 2 hours. Carefully remove ham bone and chop off leftover meat, and add it back into the broth. Add extra ham from the fridge if needed to reach a total of at least two cups. Add diced potatoes and cook on low for 3 hours or until the potatoes are soft. Add heavy whipping cream, Velveeta, and salt. Cook for an additional 30 minutes on low. Garnish with cheese and/or parsley. Makes enough to fill a large slow cooker.
Skinny version: You could easily leave out the heavy whipping cream and Velveeta, and it would still taste great! I’m just giving myself a little extra holiday freedom this week.
Enjoy your leftovers!
What do you usually make with leftover ham?!