This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.
Ingredients
- 4 cups leftover scalloped potatoes
- 4 cups chicken broth , or as needed
- 1 tablespoon garlic powder
- salt and pepper to taste
- 1 cup cubed cooked ham , Optional
- 1 cup shredded Cheddar cheese
- 0.25 cups grated Parmesan cheese
Instructions
-
1
Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Strawberry Cheesecake Jell-O Shots
These are pretty darned adorable, and tasty, too. You could skip the graham cracker layer but it really adds a nice texture to this velvety creation.
Amish Macaroni Salad
This Amish macaroni salad is a colorful and flavorful dish made with hard-cooked eggs, bell pepper, and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for the recipe. Enjoy!
Creamy Lemon-Parmesan Salad Dressing
Years ago in Florida, I came across an Italian restaurant with a delightful salad dressing. I've never been able to find a substitute so I tried to replicate the dressing. For best results, use homemade mayonnaise. Serve with salad greens.