Ham And Potato Beer Cheese Soup Recipe 465 Recipes

POTATO BEER CHEESE SOUP

Steps:

• Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM

Steps:

• Heat butter in a large, heavy saucepan over medium-high heat.
• Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
• Add salt and pepper and red pepper flakes to taste.
• Add beer; heat to a boil, stirring to scrape up any browned bits.
• Add chicken broth; heat to a boil.
• Cook until potatoes and carrots are tender, about 12 minutes.
• Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
• Puree and return to saucepan.
• Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
• Taste for seasoning; add more pepper flakes if needed.
• Ladle into bowls.
• Top each with shredded ham.

BEER CHEESE POTATO SOUP

Steps:

• To make this easy beer cheese potato soup, start by washing and drying your russet potatoes and microwave them for 5 minutes. After 5 minutes, turn the potatoes over and then microwave them for another 3 minutes.
• While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.
• Pour in the milk, chicken stock and beer and bring your soup to a low boil while whisking constantly. Once boiling, reduce your heat back down to medium and stir in your Worcestershire sauce, Dijon mustard, spices and your cheddar cheese.
• When all of your cheese is melted, add in your crumbled bacon, chunks of ham, heavy cream and green onions. When everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread!Store leftovers in an air-tight container in the refrigerator for up to 3 days.

HAM AND POTATO BEER CHEESE SOUP RECIPE - (4.6/5)

Steps:

• Heat oil in a large stock pot. Add in the onion and celery and sauté until tender and then stir in the garlic. Add 3 tablespoons of the flour, stir, and cook for 2 minutes, until it starts to turn a golden brown. Slowly pour the stout in while stirring. Once the stout is incorporated the potatoes, ham, and stock can all be added. Bring to a boil over medium-high heat. Cook until the potatoes are just tender. Reduce to a simmer. In a separate pot, melt the butter over medium heat. Whisk in the remaining flour and cook for 3 minutes. Slowly whisk in the milk until incorporated. Add the cheese in small handfuls, stirring between additions until melted. Once the cheese sauce is ready, spoon a ladle of hot stock into the cheese sauce and stir to thin. Repeat once more. Pour the thinned cheese sauce into the soup pot and stir to incorporate. Serve immediately.

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).

CHEESY HAM AND POTATO SOUP RECIPE

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.

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.

CHEESY HAM 'N' POTATO SOUP

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.

CHEDDAR HAM SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

HAM, POTATO, AND CHEESE SOUP

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.