Today I want to share one of my favourite comfort food dishes. This is also a good recipe to have on hand with the holidays coming. Often I’ll make a ham dinner to get a variety out of the season. This year I have three dinners to attend and one dinner to host. So you see no one wants to eat turkey that many times so ham dinner is a refresh to turkey overload during the season. Usually I just use all the leftover ham, vegetables, and mashed potatoes. But sometimes like today I want to make the soup from start. I did have leftover mashed potatoes but you can use 2 cups of diced instead.
2 cups mashed potatoes
1 small onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 celery, chopped
1 liter vegetable stock
1 Tbsp butter
1 Tbsp flour
2 cups sharp Cheddar, grated
1 1/2 cups ham, cooked and diced
Salt and pepper to taste
1) Combine first 6 ingredients into large pot. Bring to a boil and reduce to simmer. Cook for about 10 minutes or until carrots are tender.
2) In another saucepan combine butter and flour stirring constantly for a couple minutes over medium low heat. Gradually ladle in about two cups of the liquid from potato mixture. Add cheese gradually until melted through.
3) Add ham and cheese to potato mixture stirring to incorporate. Cook for about 5 minutes or until ham is warmed.