With all that leftover ham from your Easter feast, you’re probably looking for a few good recipes to use it up. Here’s a crowd-pleaser recipe that is pretty simple and can feed a small army.
Ingredients
2 tablespoons butter
2 cups chopped onion
2 large carrots, peeled, chopped
2 1/2 cups leftover ham, diced
2 cloves garlic, minced
3 cups vegetable broth
5 cups potatoes, peeled and diced
3 tablespoons flour
2 cups milk {I used 2%}
Salt and pepper to taste
2 tablespoons dried parsley
Directions
Melt butter in a large pot over medium-low heat. Add onion, carrots, and ham, and cook, stirring frequently, until onions are tender. Add the garlic and cook for an additional minute. Add the broth, and potatoes, and cook, covered, for about 25 minutes. In a mixing bowl, whisk the milk and flour until smooth. Add to the pot. Stir in the parsley and salt and pepper to taste. Cook on low for an additional 20 minutes or until thickened.
~Mavis
Jess says
How much water do you add with the broth and potatoes? I want to make this tonight, yummy.
Mavis Butterfield says
Hi Jess,
I used 3 cups of broth and 2 cups of milk. Hope that helps.
Jess says
Thanks Mavis,
I made this in the crockpot that night, so tasty!
Mavis Butterfield says
I’m glad you liked it Jess!
Shirley says
You might want to take the reference to water out of the recipe if you didn’t use any. It confused me too, but I checked the comments for a correction.
Mavis Butterfield says
I didn’t see the typo the first time. Ha! Found it. Thanks. 🙂
Cristina says
Oh my goodness! I just made this and this SO delicious!! My in laws are over and they helped themselves to seconds. Thanks for posting such a great recipie!