Tag Archives: soup

Hearty Ham and Cheesy Potato Soup: A Leftover Solution

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A hearty bowl of Ham and Cheesy Potato Soup.
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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.

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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

  1. 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.
  2. Add water and bring to a simmer. Stir in the potatoes and simmer for 6–8 minutes, stirring until the soup begins to thicken.
  3. 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.

Zuppa Toscana Recipe: Better than Olive Garden

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A white bowl of Zuppa Toscana.
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TODAY’S MUSINGS
For New Year’s, we kept it low-key with a cozy little soup party—nothing fancy. That’s how it goes when 50’s far in the rear-view mirror (yikes!). I made my hearty Southwest pumpkin soup, another friend brought a flavorful lentil soup, and Y showed up with her Zuppa Toscana. It’s the second time I’ve devoured her version of this soup, and both times I’ve declared it downright delicious. Healthy? Not even close—with cream and cheese in the mix—but hearty, soul-warming, and exactly what you want on a chilly night surrounded by friends? Absolutely.

Inspired to recreate it, I found plenty of versions online. Turns out, it’s a copycat recipe from Olive Garden. I haven’t set foot in an Olive Garden in at least 20 years—maybe I’m missing out on something? Nahhh.

Y’s version uses Boursin cheese, so I started there, piecing together a few online recipes and adding chopped mushrooms for extra veggies and variety in each spoonful. I didn’t stray too far from the classic, but I made it my own. It is just the kind of comfort needed to fight back against the dark and emotional gloom of these early days of 2025.

TODAY’S RECIPE:
This rich and creamy soup is the perfect foil for the winter blues. My new favorite soup.

Zuppa Toscana


Ingredients

  • 1 pound spicy Italian sausage
  • 1 medium onion, finely chopped
  • 8 ounces (about 2 cups) white mushrooms, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 ½ pounds small potatoes, cubed
  • 5 ounces (about 2 cups) spinach, chopped
  • 1 (5.2 oz) package of Boursin cheese (Garlic & Fine Herbs flavor)
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste

Directions

  1. Add oil to a soup pot on medium high heat, add sausage and cook until browned, breaking sausage into small pieces. Add the chopped onion and mushrooms and cook until onions are translucent. Stir in the garlic and cook for another minute until fragrant.
  2. Pour in the chicken broth and water. Add the potatoes and bring to boil. Reduce heat and simmer for about 20 minutes, or until the potatoes are tender when pierced with the tip of a knife.
  3. Stir in the spinach and let it wilt for about 3 minutes. Turn off the heat and stir in the heavy whipping cream and Boursin cheese. Stir until cheese is completely melted and incorporated into the soup. Season with salt and pepper. Ladle out large bowls, curl up on the couch with your favorite feel-good TV show, and enjoy.