Scalloped Potato Soup (Or another way to use up leftovers)


My passion other than being a mom was creating in the kitchen. Living alone with no one on a regular basis to cook for has reduced my culinary creating to a handful of days each month. Yes, it is a sticky, humid, HOT day here in North Central Florida. I do not have central heat or air and am reluctant to use the window units. My home was built in 1904 …  The soup was an idea this morning ( I wanted soup darn it!) and the scalloped potatoes with bits of Easter ham I found in the freezer were staring at me. I gave up drinking coffee about a week ago and needed to use up the remaining half and half…. SOUP!

About 4 servings

Scalloped potatoes with ham – 1 1/2 cups, chopped

Fancy cabbage – 1/2 cup chopped

Edamame – shelled ( mine were frozen) or peas

Onion- sliced thin and chopped in 1/4 inch slices

(2) garlic cloves, chopped finely

About 2 cups of Half and half – enough to cover the vegi’s

butter to saute vegi’s

coconut oil

A splash of sherry wine

red pepper flakes

salt and pepper to taste

Paprika for sprinkling

Rosemary, fresh if possible to garnish

Saute the garlic, onions and cabbage for a few minutes in butter on a medium heat. Add a teaspoon or two of coconut oil and the red pepper flakes. Stir to mix. Add the sherry, stir. Chop scalloped potatoes with ham into bite sized pieces. Add to vegi’s in the pan. Stir so not to scorch the pan or lower heat. Add a little flour to the mixture and stir, then while stirring add the half and half. Bring to a low simmer so not to scorch the pan. Add the Edamame or peas allowing enough time for them to thaw in the soup before serving. Garnish with paprika and rosemary.

Serve with an ice cold Chia tea that is sweetened with brown sugar and lightened with half and half.

Bon Appetite’!

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