Cheesy Ham And Potato Soup Recipes

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CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

Cheesy Ham and Potato Soup is the ultimate comfort soup made with loads of ham, chunks of potatoes, carrots, celery, garlic, chicken broth, milk and cheddar cheese.

Provided by Amber

Categories     dinner

Time 35m

Number Of Ingredients 15

1/4 cup unsalted butter
1/2 yellow onion, (finely diced)
2 celery, (diced)
2 carrots, (peeled and diced)
3 garlic cloves, (minced)
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
2 large Russet potatoes, (peeled and diced)
2 cups ham, (diced)
1 bay leaf
2 cups cheddar cheese, (shredded)
sea salt
ground pepper
chives

Steps:

  • Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
  • Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
  • Dice the ham. If using leftover ham, rinse off any glaze beforehand.
  • Melt the butter in a soup pot on the stovetop on a medium-high heat.
  • Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
  • Add garlic and stir until fragrant (about 1 minute).
  • Immediately add the flour followed by broth and milk. Stir well.
  • Add ham and potatoes. Stir and bring to a boil.
  • Salt and pepper to taste. I find salt isn't necessary in this recipe but you may like it.
  • Reduce to a simmer and add a bay leaf. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
  • Remove bay leaf. Add a cup and a half of the cheese. Stir. Turn off heat and serve.
  • Sprinkle cheddar cheese on top with chives and freshly ground pepper.

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.

Provided by SweetsLady

Categories     Ham

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1/4 cups chicken broth or 3 1/4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

Steps:

  • Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
  • Then cook over medium heat until potatoes are tender.
  • Stir in the chicken bouillon, salt (if using), and pepper.
  • In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
  • Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
  • Add in cheese and stir until melted.
  • Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

CHEESY HAM 'N' POTATO SOUP



Cheesy Ham 'N' Potato Soup image

When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

2 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked ham
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups milk
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

Steps:

  • In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

HAM, POTATO, AND CHEESE SOUP



Ham, Potato, and Cheese Soup image

This is especially good on a cold winter night along with hot rolls.

Provided by Donna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

12 potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham
ground black pepper to taste
3 ½ tablespoons all-purpose flour
1 cup milk

Steps:

  • Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
  • Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
  • Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 39.6 g, Cholesterol 41.8 mg, Fat 9.4 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 1293.7 mg, Sugar 7.6 g

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

This recipe was born out of a need to use some leftover ham. I found a recipe sort of similiar on allrecipes, made it and was sorely disapointed, so I decided to make up my own. Perfect for a chilly day, served with a crusty bread. WARNING: This soup smells amazing while cooking, you will have a hard time waiting to eat it!

Provided by ABAcalvarywife

Categories     Chowders

Time 1h45m

Yield 5 quarts, 10 serving(s)

Number Of Ingredients 14

3 lbs potatoes, cubed
1 lb ham, cubed
2 cups celery, chopped
1 medium white onion, chopped
1/2 cup butter (cut into small tsp size pieces)
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon celery salt (optional)
1 teaspoon parsley
2 cups milk
4 tablespoons flour
1/2 cup heavy whipping cream
1 1/2 cups chicken stock (unsalted)
2 cups sharp cheddar cheese

Steps:

  • Sautee celery, onion, ham, potatoes, salt, pepper, and butter in a large stock pot over medium heat until butter melts and celery and onions become slighlty tender. (stir constantly).
  • Whisk milk, cream, and flour together.
  • Add milk mixture, chicken stock, parsley, and celery salt, stirring occasionally.
  • Bring mixture to a boil, cover and reduce heat to low.
  • Simmer for 45 min-1 hours (all veggies should be very tender).
  • Stir in cheese until melted.
  • Serve and Enjoy!

Nutrition Facts : Calories 448.9, Fat 26.1, SaturatedFat 15.5, Cholesterol 95.9, Sodium 1347, Carbohydrate 32.3, Fiber 3.6, Sugar 2.6, Protein 21.9

EASY SLOW COOKER CHEESY POTATO SOUP WITH HAM



Easy Slow Cooker Cheesy Potato Soup with Ham image

This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h35m

Yield 6

Number Of Ingredients 11

1 (28 ounce) package frozen hash brown potatoes, thawed
2 cups diced cooked ham
½ cup diced onion
2 stalks celery, chopped
4 cups chicken broth
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped green onions, or to taste

Steps:

  • Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
  • Cook on Low heat until celery is soft, 4 to 5 hours.
  • Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 27.7 g, Cholesterol 109.5 mg, Fat 42.4 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 22.3 g, Sodium 1846.4 mg, Sugar 1.9 g

CHEESY POTATO & HAM SOUP



Cheesy Potato & Ham Soup image

A definate favorite of my family's. Freezes well. A very filling soup. I serve it with a nice fresh loaf of bread or some fresh rolls. Prep time is considerably less if you have & use a food processor to chop and grate veggies. Good leftover as well.

Provided by Parrot Head Mama

Categories     Cheese

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

3 cups diced potatoes
1/2 cup diced celery
1/2 cup grated carrot
1/2 cup diced onion
1 1/2 cups water
1 chicken bouillon cube
1 1/2 cups milk (I use whole)
2 tablespoons flour
1/3 lb Velveeta cheese (I use more)
1/2 teaspoon salt
pepper, to taste
2 cups cubed ham (I use turkey ham, about 2 c.) (optional)

Steps:

  • In large, heavy saucepan, bring first 6 ingredients to a boil.
  • Cook til veggies are tender.
  • Mix milk& flour together and add to veggies.
  • Cook, uncovered, until boiling, STIRRING nearly constantly.
  • Add the cheese, salt, pepper& ham.
  • Stir til cheese is melted.
  • ***Iusually double this recipe***.

Nutrition Facts : Calories 387.9, Fat 15.9, SaturatedFat 10.1, Cholesterol 57, Sodium 1479, Carbohydrate 45.9, Fiber 4.6, Sugar 7.7, Protein 16.4

CHEESY CREAMY HAM AND POTATO SOUP



Cheesy Creamy Ham and Potato Soup image

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!

Provided by jamiewalker198

Categories     Chowders

Time 1h45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 12

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese
salt and pepper

Steps:

  • Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
  • Remove ham bone and strain stock to remove any debris.
  • Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
  • Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
  • Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
  • In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
  • Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
  • Add cheese blend to soup and gently mix to combine.

Nutrition Facts : Calories 491.2, Fat 27.4, SaturatedFat 16.4, Cholesterol 101.6, Sodium 1148.4, Carbohydrate 34.6, Fiber 3.3, Sugar 2, Protein 26.9

CHEESY HAM AND POTATO SOUP RECIPE



Cheesy Ham and Potato Soup Recipe image

This Cheesy Ham and Potato Soup is easy to throw together, and will quickly become a family favorite. It's my favorite meal on a cold chilly day, and tastes amazing.

Provided by Camille Beckstrand

Categories     Soup

Time 40m

Number Of Ingredients 11

8 red potatoes (cubed)
½ onion (diced)
3 carrots (sliced)
1 cup frozen peas
2 (8 ounce) cooked diced ham
2 (14.5 ounce) chicken broth
salt and pepper (to taste)
6 Tablespoons butter
6 Tablespoons flour
2 cups milk
2 cups shredded sharp cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
  • Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
  • Add salt and pepper to taste.
  • In a small saucepan, melt butter over medium-low heat.
  • Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
  • Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
  • Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
  • Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

Nutrition Facts : Calories 423 kcal, Carbohydrate 47 g, Protein 15 g, Fat 20 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 58 mg, Sodium 336 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

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