Cheddar Cheese Ham Soup Food

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).

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.

CHEDDAR CHEESE & HAM SOUP

Steps:

• Melt butter in a large, heavy saucepan.
• Brown carrots, celery, onion, ham and mushrooms over high heat.
• Turn heat to medium and cook until tender.
• Sprinkle in flour, paprika,dry mustard.
• Stir over low heat about 5 minutes.
• Gradually whisk in chicken broth and milk.
• Stir until slightly thickened.
• Add cheese and whisk until melted.
• Do not boil.
• Season with salt and pepper.
• Top w/ parsley.

HAM AND CHEESE SOUP

Steps:

• In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil). Garnish serving with popcorn if desired.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• In a bowl, add the canned soups, milk, garlic powder and pepper; stir to mix well.
• In a greased 13x9-inch baking pan, add half the sliced potatoes.
• Toss in half the onions, over the potatoes.
• Pour half the soup mixture over the potatoes.
• Sprinkle half of the cheese over the potatoes.
• Place the sliced ham pieces evenly over the potatoes.
• Add the remaining sliced potatoes, onions, soup mixture, and cheese.
• Cover, and bake in a 375 degree oven for 1 hour.
• After 1 hour, uncover the pan, and continue baking for 30 minutes more.
• Note: Sometimes I'll use ham steaks that come in a 16-oz pkg., which I cut them into 3/4 to 1-inch pieces. (I used John Morrell Ham Steaks, and I used the entire pkg.). Also, I think one could add a bit more garlic powder & white pepper (possibly an 1/8 teaspoon more of each).

AMAZING BROCCOLI CHEESE SOUP WITH HAM

Steps:

• Melt butter in a large pot.
• Add flour, salt, and pepper when butter is melted and bubbly.
• Over med. heat, mix until it becomes a smooth, bubbly paste.
• Add milk and broth all at once, and stir until butter/flour mixture dissolves and it comes to a boil.
• Add chopped broccoli and ham, and cheeses.
• Stir until cheeses are melted and Serve!
• Yum!

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.

HAM AND CHEDDAR CASSEROLE

Steps:

• preheat oven to 350 degrees.
• boil eggnoodles and drain.
• layer ingredients in a large casserole dish.
• top with shredded cheese.
• bake for 40 minute.

CHEDDAR HAM CHOWDER

Steps:

• In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.