It was a "pea soup" morning in Boise yesterday, and although the fog lifted before noon, it inspired a thought for dinner: ham, potato and pea soup. This is a good use for leftover chunks of ham you might have on hand in the freezer. Saute a small, chopped onion in a little butter, then add a peeled, cubed large potato. Cook those ingredients until they have a light brown crust, then add a box of low-sodium chicken stock and simmer until the potatoes are tender. Add half a package of cream cheese and stir until incorporated. Add chunks of ham and Swiss cheese (I had sliced Swiss cheese available and used 4 slices). Shortly before serving, pepper to taste and stir in frozen peas.
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