Are you wondering what you’ll do with that left over Christmas ham? Probably not yet, but you will.
We’ve all been there. It’s the day after Christmas and you’re starring into a crowded fridge. How about making a delicious pot of loaded potato soup. If you’re anything like me, you are left with two things after the Christmas holiday. I always have lots of leftovers, and a big ole mess for a house! After Christmas Day, the last thing I feel like doing is cleaning, or cooking another meal. That’s why this crockpot soup is the perfect solution to your problems. Unfortunately, it won’t make your house clean again, but it will definitely eliminate some leftovers from your fridge. Plus, it’s super easy to fix. A no fuss meal.
Toss the ingredients into your crockpot, turn it up on high and forget about it. Go take that much needed nap.
Let me show you how easy this soup is to make. You probably already have all the ingredients on hand. No store run needed.
First, I added 5 tablespoons of butter to my crockpot and turned it up on high. Then I diced my veggies and tossed them in.
I cut up my ham and added it along with a can of corn. If you have any corn hanging out in that fridge, use that instead.
Then, I covered the veggies with 4 cups of water, and 2 1/2 tablespoons of chicken bouillon. You can also use 4 cups of chicken broth in place of the water and bouillon. Whichever you have on hand is fine.
I added the lid and forgot about it for a few hours. Around 6 hours, to be exact. Once my veggies were tender, I added evaporated milk, a heaping cup of shredded cheddar cheese and some chives. So simple! Yet so tasty!!
- 5 tablespoons salted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 6 Russet potatoes
- 4 cups water
- 2½ tablespoons chicken bouillon
- 1 cup shredded cheddar cheese
- 3 tsp dried chives
- 1 canned corn
- 1 can evaporated milk
- ½ teaspoon of pepper
- Put butter in crockpot on high
- Add diced vegetables and canned corn
- Add water, bullion, and pepper
- Cook on high for 5 to 6 hours, until vegetables are tender
- Stir evaporated milk, chives and cheese into pot
- Simmer 10 minutes
- Serve hot!