Ham and Potato Soup turns a cup and a half of leftover holiday ham into six hearty bowls. I brown the diced ham first for a deep, savory base, simmer waxy baby gold potatoes so they stay tender instead of turning to paste, and melt the cheddar in off the heat at the end so it stays smooth. It leans on everyday vegetables, chicken broth, and milk, comes together in about 45 minutes, keeps 3 to 4 days in the fridge, and freezes for 3 months.
