Ham And Potato Soup Food

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.

HEALTHIER DELICIOUS HAM AND POTATO SOUP

Steps:

• Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
• Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
• Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

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).

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.

CHEF JOHN'S HAM AND POTATO SOUP

Steps:

• Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
• Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
• Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
• With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

DELICIOUS HAM AND POTATO SOUP

Steps:

• 1. 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.
• 2. 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.
• 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
• My Note: We don't care for cooked celery so I use a little celery seed . I use this recipe as a base also, with many variations , such as -- no meat at all , italian sausage & extra onion, (my favorite), diced chicken breast & (presteamed) broccoli (my grandkids' favorite !)and coming soon .garlic, chicken breast, baby carrots, frozen corn,green beans and coarsely chopped onion. Making the white sauce separately really added the right creaminess to the potato/ham & veggie mixture. I used a can of chicken broth for part of the liquid, as I didn't have any bullion. Also threw in some shredded carrots I had on hand, plus 1/2 cup shredded cheese to the white sauce after it had thickened. Also, (to disguise the carrots), added a sprinkle of cheese to each bowl upon serving. Very creamy and tasty. Maybe a possibly of adding corn next time.

POTATO AND HAM SOUP

Steps:

• 1. Put the diced potatoes into a large soup pot and add just enough water to cover the potatoes. *Too much water will make the soup too thin*
• 2. Cover and bring to a boil, then uncover and cook over med-high for about 20 min.
• 3. Reduce the heat and add the ham and butter. Season with salt and pepper to taste.
• 4. Over low heat, add the half and half and sour cream. Heat through and enjoy!

POTATO AND HAM SOUP

Steps:

• Bring the potatoes, onion, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.

LEFTOVER HAM AND POTATO SOUP RECIPE

Steps:

• In a dutch oven or large pot, over medium-high heat, melt butter.
• Add onion, celery, carrots, and ham; cook for approximately 5 minutes, or until onion is soft and ham begins to brown.
• Stir in minced garlic and cook for about a minute.
• Add flour and stir for about a minute, or until well blended.
• Add broth and stir; let 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.
• Add cream (or milk), red pepper flakes (if desired), and black pepper; cook for 2 minutes.
• Stir in cheese and sour cream until well blended.
• Garnish with sour cream, cheese, and chopped ham.

HAM AND POTATO SOUP

Steps:

• Combine potatoes,water,onion,celery,pepper and salt in a large saucepan.
• Cook until vegetables reach desired tenderness.
• In a separate bowl,mix flour and one cup of milk,blending well.
• Add flour/milk mixture,butter,chicken broth,ham and remaining milk to large saucepan with potato mixture.
• Simmer on medium heat for about 20 minutes or until heated through and thickened.

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.

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.

CROCKPOT HAM AND POTATO SOUP

Steps:

• Put ham hocks in the middle of your pot with flat ends facing down.
• Dice potatoes with skins on in 1/2" squares (or so) and put those around hocks in pot. Dice onions and throw those in too.
• Sprinkle in all seasonings and add pieces of celery and carrots if desired.
• Pour broth over everything. Close lid and set to low for 6 hours.
• Lift lid and test potatoes, they should be tender. Take ham hocks out and on a cutting board remove bones and fat, discard. Dice up tender meat and put that back into your slow cooker.
• Pour in 1 c of heavy cream and stir. In a small bowl whisk together remaining 1/4 c. remaining heavy cream with cornstarch until smooth. Stir that in.
• Put lid back on and cook on low for 30 more minutes. Serve.