After a brief reprieve, it’s time for more soup! I know, but this finally gets us caught up to our ‘one per week’ challenge, so yay.
Anyway. Last night I looked in the fridge and freezer to see what needed using up, and then I pulled out a recipe from my stack of Soups To Try that would take care of most of the leftovers: Creamy Ham and Potato Soup.
This soup goes together pretty quickly. First you chop up onion, carrots, and celery, then cook those in butter until soft. Add in the garlic, then make a roux with some butter, and deglaze the pan with some wine (we used some kind of cheap stuff Richard bought specifically for cooking because neither of us drinks wine). Next you add in some broth, then dump in chopped ham, diced potatoes, and a bay leaf. That all simmers until the potatoes are soft, then you stir in some half and half (we used the leftover coconut milk from the Curried Cauliflower soup we made earlier).
We ate it with a small slice of leftover Chocolate Focaccia on the side.
Verdict: Delicious! Quick to throw together and has that ‘comfort food’ appeal you want when it’s cold outside. Not entirely sure what the wine added – you could easily use broth to deglaze instead, and next time we probably will.
Note: The recipe says it makes 4 servings, but we divided it into six bowls and stashed the other four in the fridge for lunches for the next couple days.
Making a thing a day for Thingadailies.