Patricks Cheesy Ham Potato Soup Food

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CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

Cheesy Ham and Potato Soup is the ultimate comfort soup made with loads of ham, chunks of potatoes, carrots, celery, garlic, chicken broth, milk and cheddar cheese.

Provided by Amber

Categories     dinner

Time 35m

Number Of Ingredients 15

1/4 cup unsalted butter
1/2 yellow onion, (finely diced)
2 celery, (diced)
2 carrots, (peeled and diced)
3 garlic cloves, (minced)
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
2 large Russet potatoes, (peeled and diced)
2 cups ham, (diced)
1 bay leaf
2 cups cheddar cheese, (shredded)
sea salt
ground pepper
chives

Steps:

  • Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
  • Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
  • Dice the ham. If using leftover ham, rinse off any glaze beforehand.
  • Melt the butter in a soup pot on the stovetop on a medium-high heat.
  • Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
  • Add garlic and stir until fragrant (about 1 minute).
  • Immediately add the flour followed by broth and milk. Stir well.
  • Add ham and potatoes. Stir and bring to a boil.
  • Salt and pepper to taste. I find salt isn't necessary in this recipe but you may like it.
  • Reduce to a simmer and add a bay leaf. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
  • Remove bay leaf. Add a cup and a half of the cheese. Stir. Turn off heat and serve.
  • Sprinkle cheddar cheese on top with chives and freshly ground pepper.

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

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

3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1/4 cups chicken broth or 3 1/4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

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).

PATRICK'S CHEESY HAM & POTATO SOUP



Patrick's Cheesy Ham & Potato Soup image

Make and share this Patrick's Cheesy Ham & Potato Soup recipe from Food.com.

Provided by JMUPatrick

Categories     Chowders

Time 1h15m

Yield 8

Number Of Ingredients 12

3 russet potatoes, diced
1/2 cup celery, chopped
1/3 cup onion, chopped
1 lb ham, diced
2 cups water
1 lb cheddar cheese, grated (about 1 stick)
1 chicken bouillon cube
1/2 cup carrot, chopped
5 teaspoons butter
5 teaspoons flour
2 cups milk
salt and pepper

Steps:

  • In a large stock pot, mix potatoes, carrots, onion, celery and water. Bring to a boil over high heat.
  • Add bouillon, salt and pepper.
  • In another small saucepan, melt the butter over medium low heat. Whisk in flower until thick, then slowly add milk until heated through.
  • Add ham, butter-flour mixture, and cheese to the soup and simmer over medium heat one hour.
  • Serve with a thick, crusty bread. Enjoy!

Nutrition Facts : Calories 447.1, Fat 26.8, SaturatedFat 16, Cholesterol 103.9, Sodium 1367.4, Carbohydrate 20.4, Fiber 2.2, Sugar 1.7, Protein 30.8

CROCK POT CHEESY HAM AND POTATO SOUP



Crock Pot Cheesy Ham and Potato Soup image

Crock Pot Cheesy Ham and Potato Soup is just what fall has ordered. There is nothing better than a creamy soup packed full of hearty potatoes and ham surrounded by cheese to warm the soul.

Provided by Shannon

Categories     Main Course

Time 6h50m

Number Of Ingredients 15

3 large russet potatoes (peeled and cut into cubes)
4 cups cooked cubed ham
3 cups vegetable broth
4 cups frozen (thawed or canned yellow corn)
5 celery stalks (diced)
1 cup onion (diced)
4 tsp minced garlic
½ tsp garlic salt
½ tsp onion powder
½ tsp pepper
2 tbsp cornstarch
2 cups whole milk
2 cups freshly grated cheddar cheese
1 cup sour cream
chopped parsley for garnishing

Steps:

  • (you can check after 6 hours if potatoes are soft).

Nutrition Facts : Calories 421 kcal, Carbohydrate 40 g, Protein 24 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 1499 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

This recipe was born out of a need to use some leftover ham. I found a recipe sort of similiar on allrecipes, made it and was sorely disapointed, so I decided to make up my own. Perfect for a chilly day, served with a crusty bread. WARNING: This soup smells amazing while cooking, you will have a hard time waiting to eat it!

Provided by ABAcalvarywife

Categories     Chowders

Time 1h45m

Yield 5 quarts, 10 serving(s)

Number Of Ingredients 14

3 lbs potatoes, cubed
1 lb ham, cubed
2 cups celery, chopped
1 medium white onion, chopped
1/2 cup butter (cut into small tsp size pieces)
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon celery salt (optional)
1 teaspoon parsley
2 cups milk
4 tablespoons flour
1/2 cup heavy whipping cream
1 1/2 cups chicken stock (unsalted)
2 cups sharp cheddar cheese

Steps:

  • Sautee celery, onion, ham, potatoes, salt, pepper, and butter in a large stock pot over medium heat until butter melts and celery and onions become slighlty tender. (stir constantly).
  • Whisk milk, cream, and flour together.
  • Add milk mixture, chicken stock, parsley, and celery salt, stirring occasionally.
  • Bring mixture to a boil, cover and reduce heat to low.
  • Simmer for 45 min-1 hours (all veggies should be very tender).
  • Stir in cheese until melted.
  • Serve and Enjoy!

Nutrition Facts : Calories 448.9, Fat 26.1, SaturatedFat 15.5, Cholesterol 95.9, Sodium 1347, Carbohydrate 32.3, Fiber 3.6, Sugar 2.6, Protein 21.9

CHEESY POTATO & HAM SOUP



Cheesy Potato & Ham Soup image

A definate favorite of my family's. Freezes well. A very filling soup. I serve it with a nice fresh loaf of bread or some fresh rolls. Prep time is considerably less if you have & use a food processor to chop and grate veggies. Good leftover as well.

Provided by Parrot Head Mama

Categories     Cheese

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

3 cups diced potatoes
1/2 cup diced celery
1/2 cup grated carrot
1/2 cup diced onion
1 1/2 cups water
1 chicken bouillon cube
1 1/2 cups milk (I use whole)
2 tablespoons flour
1/3 lb Velveeta cheese (I use more)
1/2 teaspoon salt
pepper, to taste
2 cups cubed ham (I use turkey ham, about 2 c.) (optional)

Steps:

  • In large, heavy saucepan, bring first 6 ingredients to a boil.
  • Cook til veggies are tender.
  • Mix milk& flour together and add to veggies.
  • Cook, uncovered, until boiling, STIRRING nearly constantly.
  • Add the cheese, salt, pepper& ham.
  • Stir til cheese is melted.
  • ***Iusually double this recipe***.

Nutrition Facts : Calories 387.9, Fat 15.9, SaturatedFat 10.1, Cholesterol 57, Sodium 1479, Carbohydrate 45.9, Fiber 4.6, Sugar 7.7, Protein 16.4

CHEESY CREAMY HAM AND POTATO SOUP



Cheesy Creamy Ham and Potato Soup image

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!

Provided by jamiewalker198

Categories     Chowders

Time 1h45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 12

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese
salt and pepper

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.

Nutrition Facts : Calories 491.2, Fat 27.4, SaturatedFat 16.4, Cholesterol 101.6, Sodium 1148.4, Carbohydrate 34.6, Fiber 3.3, Sugar 2, Protein 26.9

HAM & POTATO CHEESY SOUP (STEW)



Ham & Potato Cheesy Soup (Stew) image

This recipe was compiled from many others - there are quite a few already posted here for potato and ham soup but this is a hearty winner! The flavor is stellar and the big pot didn't last once the boyfriend found it! Served with a simple cornbread this is a full meal.

Provided by SVELTE

Categories     < 4 Hours

Time 2h20m

Yield 1 large pot stew, 12 serving(s)

Number Of Ingredients 19

9 yukon gold potatoes
2 large idaho russet potatoes
2 sweet potatoes
32 ounces chicken broth
1 (8 ounce) can cheddar cheese soup
1 large sweet onion, chopped
3 leeks, chopped
3 -4 garlic cloves, minced
2 hot red chili peppers, minced
3 carrots, chopped
2 celery ribs, chopped
1 1/2 cups cooked ham, cubed
9 pieces bacon, cooked, chopped
1 pint half-and-half cream
1 (8 ounce) can sweet corn
3 tablespoons cilantro, Chopped
1 tablespoon cornstarch
2 cups cheddar cheese, shredded
milk, as needed

Steps:

  • Prepare all veggie and other ingredients: chop veggies, cook bacon etc.
  • Boil Yukon's, Idaho Bakers, Sweet Potatoes till fork tender - 40+ minutes then chop the Bakers and the Yukon's into bite sized pieces, leave skin on if preferred, set aside.
  • Peel the sweet potatoes, toss skin and mash smooth, set aside.
  • In a large pot that can hold everything heat the chicken broth & cheddar cheese soup on medium to medium low. Once hot (NO BOILING EVER IN THIS RECIPIE - IT WILL BURN) add mashed sweet potatoes to the broth pot, let thicken.
  • In a separate pan sauté the onion for 5 minutes, add the leeks, garlic and hot red chili's. After they are a bit caramelized add all of them to the broth pot. Cook 15 minutes.
  • Add the chopped carrots and celery, cook till all ingredients are tender, about 20+ minutes, keep stirring from time to time.
  • Add the remaining Yukon and Baked potato pieces, then the ham and crispy cooked bacon. Heat through. 15 minutes.
  • Now add the pint of ½ & ½, canned sweet corn, cilantro & keep stirring. Once all heated again add cornstarch and chedder cheese. Heat through until cheese is all smoothly melted into stew. If broth ever becomes to thick add milk until broth is thickness of preference. Stewlicious! Serve with cornbread & salad.

Nutrition Facts : Calories 491.2, Fat 24, SaturatedFat 11.7, Cholesterol 66.3, Sodium 724.9, Carbohydrate 50.8, Fiber 5.8, Sugar 6, Protein 19.7

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