Creamy Potato Soup With Ham Food

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.

CREAMY HAM AND POTATO SOUP

Steps:

• Place potatoes in a large stock pot.
• Cover potatoes just to top with water.
• Add ham, onion, greek seasoning, salt and pepper.
• Cover with lid.
• Cook until potatoes are fork tender.
• Add butter.
• Remove from heat and add cream.
• (Tip: To make soup thicker, mash some of the potatoes with fork or masher) This soup will be thicker the next day, if any is left!
• Enjoy!

CREAMY HAM & POTATO SOUP

Steps:

• Peel and chunk potatoes.
• Boil in salted water until almost done (fork can pierce but not break potato chunk).
• Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
• While potatoes are cooking, in small saucepan melt butter.
• Stir in flour, stirring constantly.
• Slowly add the half and half.
• Stir to remove lumps till smooth and starting to thicken.
• Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
• Add 1/2 of the Velveeta Cheese.
• Stir to melt cheese.
• Add remaining milk.
• Season to taste.
• Drain water from potato& onions reserving approximately 1/2 of the water.
• Place drained ham, potatoes& onions in large stock pot.
• Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
• Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.

CREAM OF POTATO AND HAM SOUP

Steps:

• In large dutch oven, cook vegetables in salted water until tender. Do not drain.
• Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

CREAMY POTATO SOUP WITH HAM

Steps:

• Gather the ingredients.
• In a large saucepan , melt butter over medium-low heat.
• Add onion, celery, carrots, and ham.
• Cook, stirring frequently until onions are tender, about 5 minutes.
• Add the garlic and continue cooking for 1 to 2 minutes longer.
• Add vegetable broth, water, and potatoes.
• Cover and cook for about 25 minutes, until potatoes are tender.
• Whisk flour into the heavy cream until smooth.
• Stir into the hot mixture.
• Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
• Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
• Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
• Gather the ingredients.
• In a large saucepan , melt butter over medium-low heat.
• Add onion, celery, carrots, and ham.
• Cook, stirring frequently until onions are tender, about 5 minutes.
• Add the garlic and continue cooking for 1 to 2 minutes longer.
• Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.
• Cover and cook on high for about 2 to 3 hours, or until the potatoes are very tender.
• Whisk flour into the heavy cream until smooth.
• Stir the flour-cream mixture into the slow cooker.
• Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
• Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
• Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

COMFORTING CREAM CHEESE POTATO SOUP WITH BACON OR HAM

Steps:

• In a stockpot or Dutch oven, bring the broth to a boil over high heat.
• Add diced potatoes and onions and return to a boil.
• Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
• Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
• Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
• Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
• Serve soup hot with a side salad and a crusty baguette.

CHEESY CREAMY HAM AND POTATO SOUP

Steps:

• Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
• Remove ham bone and strain stock to remove any debris.
• Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
• Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
• Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
• In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
• Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
• Add cheese blend to soup and gently mix to combine.

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.