Cheesy Ham And Potato Soup Food
CHEESY HAM AND POTATO SOUP
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
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
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
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.
MAKEOVER CHEESY HAM 'N' POTATO SOUP
This better-for-you version uses lean ham, canola oil, fat-free milk and reduced-fat cheddar cheese. Additional potatoes, whirred in the food processor, plus dry milk powder help keep the soup's thick creamy texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
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. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside., In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. 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 over low heat until cheese is melted and heated through. Serve immediately.
Nutrition Facts : Calories 238 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 604mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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