Patricks Cheesy Ham Potato Soup Recipes

CHEESY HAM AND POTATO SOUP

Steps:

• Melt butter in a large soup pot or Dutch oven over medium heat. Add carrots, celery, shallot, and dried thyme. Season with salt and pepper then saute until vegetables are tender, 8-10 minutes (place a lid on top to help speed up softening if vegetables are taking too long.) Add garlic then saute for 30 more seconds.
• Sprinkle in flour then saute for 1 minute. Slowly pour in chicken broth while whisking to create a smooth sauce. Add milk then turn heat up to medium-high and bring soup to a simmer, stirring frequently. Turn heat down to medium then cook, stirring frequently, until soup is slightly thickened, 3-4 minutes. Add half the mashed potatoes then whisk until smooth. Add remaining mashed potatoes then whisk until smooth.
• Remove pot from heat then stir in small handfuls of cheese one at a time, stirring until completely melted before adding more. Stir in ham then taste soup and add salt and pepper if necessary (remember ham will add a bit of salt to each bite of soup.) Let sit and thicken off the heat for 10 minutes then serve.

CHEESY HAM AND POTATO SOUP

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 '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.

CHEESY HAM AND POTATO SOUP

Steps:

• In a large pot, add chicken broth, potatoes, carrots, celery, onion and black pepper.
• Bring mixture to a boil.
• Place lid on pot, lower temperature to simmer and cook for 30 minutes - until vegetables are fork tender.
• Add corn and ham, then mix and turn off heat and set pan aside.
• In a separate medium saucepan, add butter and melt.
• Slowly add flour, mixing well to avoid lumps. Cook for 1 minute - mixture should be thick.
• Slowly add milk ½ cup at time to the flour mixture. Stir well between each addition. Mixture will thicken to a paste initially, then thin out. This is normal.
• After all the milk has been added, stir.
• Now add cubed Velveeta cheese.
• Stir regularly until the cheese is melted and the mixture is creamy. Pour cheese sauce over vegetables and stir.
• Serve immediately.

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.