I have to say, left over ham for 5 days is so much better than turkey.
I made my breakfast enchiladas the next morning, and this soup over the weekend.
I guess it looks sort of plain Jane, but it tastes anything but boring! It’s rich and hearty and so comforting on a chilly night.
If you didn’t serve a ham for Thanksgiving, and therefore don’t have the bone, that’s ok. The flavor won’t be quite as deep, but still totally delicious!
- 1 tablespoon unsalted butter
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 1 cup diced ham
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon cracked red pepper flakes
- salt and pepper
- 1 left over half shank ham bone, optional
- 1 carton (32 ounce) low sodium chicken broth
- 3 cups shredded potatoes
- 2 cups half-n-half
- oyster crackers or crusty bread for serving, optional
- In a large pot, melt butter over medium-high heat. Add in onion and garlic and sauté, stirring frequently, until onion is soft and translucent, 3 minutes. Toss in the ham and stir for 1 minute. Season with the Italian herbs, cracked red pepper, and a pinch of salt and pepper.
- Add the ham bone to the pot; pour in the chicken broth and bring to a boil. Add in the potatoes. Turn down heat to medium and simmer for 15 minutes. Add in the half-n-half and cook for another 2-3 minutes to warm through.
- Discard ham bone. Ladle soup into bowls and serve with crackers or bread on the side!