Ham and Potato Soup (With a little extra added!)

I have a really yummy recipe for you that is ideal to use up your leftover ham or veggies.  I made this after I had made a big ham for Christmas eve, and the ham was perfect for it.

It's a basic HAM AND POTATO SOUP recipe with some extras added.  

I usually just make it in the HAM AND POTATO version - without the extras.  I thought I'd show you all the options and you can decide what you'd like to try.

Ham and Potato Soup

6 medium red potatoes cubed (no need to peel)

1 medium onion, finely chopped

8 oz (or more if you like) Ham  (you can use ham off the bone or simply ham lunchmeat)

1 can cream of celery soup

2 cups milk
4 T butter

pinch of nutmeg (use up to 1/4 t if you like)

salt and pepper to taste

(*Optional Extras:  corn, cooked broccoli, cooked Brussels sprouts)

P.S.  Do you made Brussels Sprouts?  They totally taste just like broccoli when cooked.  Serve them with butter, salt and pepper just like broccoli for a great alternative veggie.  They don't deserve their bad reputation!

Directions:

Cube potatoes and chop onion.  Put into bottom of a pot and cover with water (until just covering)

Bring to a boil.  Add ham and simmer 10 more minutes until potatoes are tender.  Add celery soup, milk, butter, nutmeg, and salt/pepper to taste.

Add optional ingredients, (or don't) and serve!

It's a comfy and hearty soup that you will make over and over again.

Hope you enjoy!