Easter was Sunday, so guess what? I have left over ham and au gratin potatoes! Jack took some to work today for his lunch and there’s still plenty left. I love ham and potatoes, but I don’t want to eat them for the next week. And there’s the question of what to cook for dinner tonight. Hmmm… And, I can cook another real meal tomorrow night since I’ll home all day. I guess I’ll turn the ham and potatoes into soup!
I took a small amount of potatoes and ham out of what was left over from Easter for Jack’s lunch some time in the next few days. What I had left was about 4 cups of au gratin potatoes and several slices (about 2 cups) of ham. Pour 2 cups of water into a kettle large enough to cook your soup in. Turn on to medium-high heat. Add the potatoes and use a masher to break them into small pieces. Cut the ham into small, bite sized pieces and add to the pot. Add one small onion, diced, and several slices of jalapeno, chopped into very small pieces. Continue to heat and stir, allowing to simmer for about 20-30 minutes. Be careful that soup doesn’t scorch! At this time, pepper to taste (you should have enough salt already from the ham and potatoes). Add 2 cups milk and heat thoroughly. Ladle into bowls and top with a grated cheese or diced green onions garnish, if desired. Enjoy!