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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a new receipe using leftover cooked ham, it could be good with bacon or chicken maybe. It has a lovely flavor, its my husbands fav. is great with some fresh dinner buns. Ingredients:
6 med potatoes |
2 cans mushroom soup |
2 cans milk |
1 med. onion |
2 tsp parsley |
1 tsp pepper |
1/4 c parmesan cheese |
1/2 tsp basil |
4 -5 c cooked ham |
1/4 - 1/2 tsp garlic powder |
1 c corn |
1 tsp celery seed |
2 celery stock |
Directions:
1. 1. Peal & dice potatoes into small cubes
2. 2. Cook potatoes med heat until cooked
3. 3. Put potatoes aside for 1/2 hour
4. 4. Lg pot put soup, milk, onions finely chopped together, Stir
5. 5. Scoop in apx half of your potatoes & 1/2 of potato water.
6. 6. Add Parsley, pepper, basil, garlic, celery seeds
7. 7. Chop up celery stock into small diced cubes.
8. 8. Stir in parmesan cheese
9. 9. Cook on med heat for apx. 15 min. stirring occasionally
10. 10. Prepare your cooked ham diced up.
11. 11. Reduce heat to simmer
12. 12. Add ham, remaining potatoes, corn drained
13. 13. Cook for apx 1 1/2 hours on low & covered. Stir occasionally.
14. Note: If in 1 hour your soup is not creamy. Use soup lattle scoop some soup into a bowl and 2 tsp of corn starch until smooth, poor back into the soup and mix well. You may have to do this a couple of times if you think it is not creamy enough. Its personal choice.
15. Garnish soup with a little parmesan cheese topped with some parsley.
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