Ingredients
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3 -4 tablespoons butter
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1 medium onion, chopped
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1 -2 tablespoon fresh minced garlic
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1 teaspoon dried thyme
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1 teaspoon chili powder (can use more to taste)
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2 1/2 cups sliced fresh mushrooms
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3 1/2-4 cups chicken broth (or use turkey broth)
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4 cups leftover mashed potatoes
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2 cups chopped cooked ham (can use more)
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1 1/4 cups grated cheddar cheese
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1/4 cup sour cream
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1/4 cup 18% cereal cream (or use whipping cream)
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1 teaspoon seasoning salt (or to taste or use white salt)
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1 -2 teaspoon coarse black pepper (or to taste)
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grated parmesan cheese or grated cheddar cheese
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chopped green onion
Instructions
- Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes.
- Add in sliced mushrooms and saute until tender.
- Add in chicken broth and cooked ham; cook until heated through.
- Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat.
- If you find that the soup is too thick for your liking then add in more broth.
- Reduce heat to low and add in cheddar cheese until melted and smooth.
- Season with season salt and black pepper and add in more chili powder if desired.
- Mix in sour cream and table cream until heated through (DO NOT boil!).
- Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).