Still have lots of baked jam left over, make this easy soup, and freeze it for a later time when you are not tired of ham.
I like to use instant mashed potatoes in soup to help thicken it instead of using flour.

Ingredients

4 tablespoons butter
1 large baking potato, peeled and diced
2 celery stalks, diced
1/2 of a large onion, diced
2 cups diced cooked ham
4 cups chicken broth
4 servings of instant mashed potato flakes
2 cups milk
Salt to taste
Black pepper to taste

Directions

Melt the butter in a large saucepan or Dutch Oven/ Add the potatoes, onion, and celery. Cook on medium for 5 minutes. Stir frequently. Add the chopped ham and cook for 5 minutes. Add the broth and bring it to a low boil. Lower the heat and simmer until the vegetables are cooked.

Srie in the instant mashed potatoes and stir until thickened, Stir in the milk and chives. Stir frequently until the mixture is incorporated. Season with salt and pepper.

Posted by Jovina Coughlin in celery, Ham, Healthy Italian Cooking, potatoes, Soup