How to Make Discard Ham and Potato Soup
Make Your Own Discard Ham and Potato Soup
“With it still being cold in most of the country, it's not too late to make soup for dinner. It would be a great way to use up any leftover Easter or Christmas ham.”
I would love more FREE recipes and tips straight to my IN BOX!
This soup was simply delicious. Soups and stews are becoming one of my favorite ways to use up discard. I might not be saying that when the temperatures in Arizona start to exceed 100º.
Prep Time: 20 min
Cook Time: 20 min
Servings: 8 servings
Ingredients
540g potatoes, peeled and diced, (3 1/2 cups)
760g chicken broth, (3 1/4 cups)
200g diced cooked ham, (3/4 cup)
60g diced celery, (2/3 cup)
90g finely chopped onion, (2/3 cup)
6g Mama Nancy’s seasoning salt, (1 tsp)
4g black pepper, (1 tsp)
4g sea salt, (1/2 tsp)
70g butter, (or vegan butter) 5 Tbsp
60g sourdough discard, (4 Tbsp)
403 ml canned coconut milk, (14 oz)
crumbled bacon (optional)
cheddar cheese, shredded (optional)
Preparation Steps
1. Gather all ingredients.
2. Combine potatoes, chicken broth, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in Mama Nancy’s seasoning salt, pepper, and salt.
3. Stir the canned coconut milk and pour it into a small bowl. Add the discard to the bowl and stir to combine. Pour the liquid into the stockpot and stir quickly. Add the butter and stir until melted. Cook and stir until thick, 4 to 5 minutes.
4. Serve and enjoy!
5. Top with crumbled bacon and shredded cheddar cheese if desired. Serve aside a slice of toasted sourdough bread.
NOTE
Creamy ham and potato soup that's hearty and wholesome, with tender vegetables in every bite. Pure comfort food and a great way to use leftover ham!
*This is a Sourdough Living original recipe.
Share with Your Friends!
Feel free to share this newsletter with your friends and family, and invite them to join our Facebook group Sourdough Living and subscribe to our newsletter at www.sourdoughliving.com
