Today’s Thoughts:
Holiday leftovers? Oui, oui.
I’m pressing pause on my French travels for a moment to share my favorite solution to an overstuffed fridge. I made this soup last week, loved it so much, and promptly made it again.
What started as a clean-out-the-fridge situation turned into something far better than planned. It’s creamy, smoky, and exactly the kind of hearty comfort you want on a cold winter night. If you’re staring down holiday leftovers and want them to feel intentional—not reheated—this is a very good place to begin.
All you need is some leftover ham (mine was HoneyBaked) and a cheesy potato side—scalloped, mashed, or au gratin all work beautifully. Bonus: it somehow tastes even better the next day.
Today’s Recipes:
Ham and Cheesy Potato Soup (Leftovers, Redeemed)
Smokey, Creamy, Hearty—Leftovers never tasted so good!
Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 cups water or stock
- 2½ cups cheesy potatoes, chopped, if needed
- 1½ cups chopped HoneyBaked Ham
- 1 teaspoon Dijon mustard
- ½ teaspoon of nutmeg
- Freshly ground black pepper
- 1 cup frozen peas
- Small handful grated Parmesan or Gruyère cheese
Directions
- Melt the butter in a medium soup pot. Add the garlic and cook for 30–45 seconds, just until fragrant, being careful not to brown.
- Add water and bring to a simmer. Stir in the potatoes and simmer for 6–8 minutes, stirring until the soup begins to thicken.
- Add the ham, Dijon mustard, nutmeg, and black pepper. Simmer gently for 2–3 minutes, until the ham is warmed through. Add peas and simmer for 1-2 more minutes. Adjust the consistency with additional water or a splash of milk or cream, if needed. Taste before adding salt; the ham and cheese may be enough. Finish each bowl with grated Parmesan or Gruyère if desired and serve hot.
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