Blog Archives - Litchfield Farmers' Market

Ingredients

• 3 to 4 cups leftover baked or roasted potatoes, cubed
• 4 to 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 medium carrots, cut into ¼ inch rounds
• 2 to 3 cups leftover smokey baked ham, chopped
• 4 tablespoons shredded cheddar cheese