Country Ham Potato Soup Food

COUNTRY HAM POTATO SOUP

Steps:

• In a large stockpot, over medium-high heat, melt butter. Add onion, garlic, and ham; cook for approximately 4 minutes, or until onion is soft and ham begins to brown. Add flour and stir for approximately 1 minute, or until well blended. Add broth and stir; cook until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender. With a potato masher, mash potatoes until only a few chunks remain. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended. Garnish with additional chopped country ham, if desired.

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.

POTATO AND HAM SOUP

Steps:

• Cube potatoes and ham
• Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
• Add lots of pepper and enough salt to taste
• Cook until potatoes are tender
• Add butter and milk, stirring constantly. Be careful not to scorch
• Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.

COUNTRY HAM AND POTATO SOUP

Steps:

• Cover and cook onions in butter in a 4 quart Dutch oven over medium-low heat for 10 minutes, stirring frequently.
• Stir in parsley, garlic, bay leaves, and ham.
• Cook, uncovered over high heat 5 minutes, stirring frequently.
• Stir in the remaining ingredients except cheese.
• Heat to boiling; reduce heat.
• Cover and simmer for 30 minutes, stirring occasionally.
• Remove bay leaves and top each serving with the cheese.

POTATO AND COUNTRY HAM SOUP

Steps:

• In a large stock pot add first four ingredients and cook until the onions and ham are tender and sweated. med high heat.
• add spices and flour and stir until it is like a thick consistency
• add stock and boil.
• add potatos and cook until tender.
• add milk and nutmeg.
• garnish with scallions and cheese.

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.

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).