PAULA DEEN'S CROCKPOT POTATO SOUP
Steps:
- Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
- Cover the pot and turn the heat on low. Cook for 5 hours.
- Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
- Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.
Nutrition Facts : Calories 200 cal
POTATO AND HAM SOUP
If you're looking for fast and easy comfort-food, this fits the bill. Based on a Paula Deen recipe. It's simple to prepare and tasty!
Provided by Kathy D
Categories Cream Soups
Time 45m
Number Of Ingredients 6
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!
SIMPLE SOUTHERN HAM AND BEAN SOUP
Finally, a use for leftover ham! This easy Southern soup recipe uses your leftover ham, diced up and tossed into the pot along with onion, garlic, white beans and collard greens. Serve by the bowlful, garnished with butter.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.
- Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.
CHEESY HAM AND POTATO SOUP
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
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.
PAULA DEEN'S POTATO SOUP WITH SHRIMP
When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe
Provided by Lorraine of AZ
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
- In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
- When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5
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