Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...


SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese! 

Here is your shopping list! These items are in addition to your leftovers you already have.

  • 1 Yellow onion
  • celery
  • carrots
  • garlic
  • flour
  • bone broth
  • cream
  • sage
  • frozen corn
  • Bothwell old cheddar cheese


  • 3 tbsp olive oil
  • 1 yellow onion,diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 cups leftover ham, diced
  • 3 cloves garlic, minced
  • ⅓ cup + 1 tbsp flour, separated
  • 2 cups leftover mashed potatoes
  • 5 cups low sodium chicken broth
  • 1 cup cream
  • ¼ tsp ground sage (or poultry seasoning)
  • salt and pepper to taste
  • 1 cup frozen corn
  • 2 ½ cups old cheddar cheese, shredded


  1. Start by shredding the cheddar cheese and tossing it with 1 tbps flour and set aside at room temperature.  
  2. In a large pot, heat the oil, onions, celery and carrots over medium heat.  Cook for 5 minutes until softened.  Add the ham and garlic, cooking for about 3 more minutes, stirring occasionally.  
  3. Add ⅓ cup of flour and gently toss to coat everything and heat for another 2 minutes.  Add in the leftover mashed potatoes, stirring to break them apart a bit.  Increase heat to medium high and add the chicken broth, cream and seasonings.  Bring to a gentle boil, then reduce heat to medium low to allow the soup to simmer.  Add the corn and simmer for another 10-15 minutes.
  4. Remove the soup from the heat and gradually add in the cheese, stirring well to combine. Garnish with green onions or parsley if desired.  Enjoy!