I found this recipe on the Betty Crocker website (yes again). I decided to try it because It made me think of this soup my Mom used to make with leftover ham, potatoes and green beans that was just perfect to eat on a cold night. I think that this would be great with either leftover ham, or with a piece of pre-cooked ham from the grocery store. I changed the recipe by adding onions and using frozen cauliflower. I also used more chicken broth and less water to give it a richer taste.
1/2 tbsp butter
1/2 small onion, chopped
1 package (4.9 ounces) scalloped potatoes
2 1/2 cups water
1 cup chopped cauliflower (frozen, but thawed slightly)
1/8 teaspoon ground mustard
1/8 teaspoon pepper
1 can (10 1/2 ounces) condensed chicken broth
1 cup cubed fully cooked ham
1 cup half-and-half
Chopped fresh parsley, if desired
– In a 3-quart saucepan, cook onion in butter until tender
– Add potatoes, sauce Mix, water, cauliflower, mustard, pepper and broth to onions.
– Head to boiling over high heat, stirring frequently.
– Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.
– Stir in ham and half-and-half.
– Cook uncovered about 5 minutes or just until hot
– Garnish with parsley.
Linda’s Notes:
– This could easily be made in a slow-cooker after step one!
– This makes enough to serve four people if you serve it with bread, so double the recipe for a slow-cooker
Delusions of Chefery 