Creamy Potato And Ham Soup Recipe 475 Recipes

CREAMY HAM AND POTATO SOUP

Steps:

• Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
• Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.

DELICIOUS HAM AND POTATO SOUP

Steps:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

CREAM OF POTATO AND HAM SOUP

Steps:

• In large dutch oven, cook vegetables in salted water until tender. Do not drain.
• Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

CREAMY POTATO SOUP WITH HAM

Steps:

• Gather the ingredients.
• In a large saucepan , melt butter over medium-low heat.
• Add onion, celery, carrots, and ham.
• Cook, stirring frequently until onions are tender, about 5 minutes.
• Add the garlic and continue cooking for 1 to 2 minutes longer.
• Add vegetable broth, water, and potatoes.
• Cover and cook for about 25 minutes, until potatoes are tender.
• Whisk flour into the heavy cream until smooth.
• Stir into the hot mixture.
• Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
• Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
• Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
• Gather the ingredients.
• In a large saucepan , melt butter over medium-low heat.
• Add onion, celery, carrots, and ham.
• Cook, stirring frequently until onions are tender, about 5 minutes.
• Add the garlic and continue cooking for 1 to 2 minutes longer.
• Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.
• Cover and cook on high for about 2 to 3 hours, or until the potatoes are very tender.
• Whisk flour into the heavy cream until smooth.
• Stir the flour-cream mixture into the slow cooker.
• Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
• Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
• Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

CHEF JOHN'S HAM AND POTATO SOUP

Steps:

• Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
• Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
• Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
• With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

CREAMY HAM & POTATO SOUP

Steps:

• Peel and chunk potatoes.
• Boil in salted water until almost done (fork can pierce but not break potato chunk).
• Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
• While potatoes are cooking, in small saucepan melt butter.
• Stir in flour, stirring constantly.
• Slowly add the half and half.
• Stir to remove lumps till smooth and starting to thicken.
• Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
• Add 1/2 of the Velveeta Cheese.
• Stir to melt cheese.
• Add remaining milk.
• Season to taste.
• Drain water from potato& onions reserving approximately 1/2 of the water.
• Place drained ham, potatoes& onions in large stock pot.
• Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
• Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.

CHEESY HAM AND POTATO SOUP

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).

CREAMY HAM AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add onions and the sage leaves. Season to taste with salt and pepper. Cook, stirring often to keep the onions from browning, until onions are soft and translucent, about 15 minutes.
• Add the potatoes and the broth and cook until potatoes are very tender, about 35 minutes.
• Transfer the soup to a food processor or blender and puree until smooth.
• Return the soup to the pot and add the ham, reserving about 1/4 cup of it for granish. Add enough milk to thin the soup to a consistency you like. Keep warm over low heat. Serve the soup garnished with reserved minced ham and chives, if desired.