Another Recipe for Thanksgiving Leftovers . . .

Mashed Potato Soup with Ham and Biscuits

Leftover ingredients: Ham, Mashed Potatoes, Sweet Peas, Biscuits or Dinner Rolls

1 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
1 ½ cup diced smoked ham
4 green onions, fine slice
1 garlic clove, fine mince
2-3 cups mashed potatoes
14oz low sodium chicken broth
1 cup milk
¾ cup sweet green peas
2 tsp fresh thyme, fine chop
2 cups biscuits or rolls, torn into cubes
1 cup grated cheddar cheese

Preheat Broiler. Preheat 2 tbsp butter in large saucepan. Add diced yellow onion, green onion and ham. Sautee on low-medium heat until golden brown but not burned. Add mashed potatoes, broth, milk, peas and fresh thyme. Bring to a boil, reduce heat. Simmer ten minutes or longer, until thickened. Season with salt and pepper. Spoon soup into oven safe individual bowls. Top each bowl with biscuits/rolls and grated cheese. Place bowls on baking sheet. Broil for 3-4 minutes. Watch closely to prevent burning. If no broil setting, cook in oven for 4-5 minutes at highest temperature setting. After cheese is melted, serve bowls on lined plate with toasted crustinnis or any good crusty bread.