Swiss Ham And Potato Soup Food

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:

• 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.

SWISS, HAM, POTATO SOUP

Steps:

• Cook diced potatoes in saucepan with just enough water to cover.
• When tender, drain the liquid from the potatoes and save.
• Set both aside while making roux.
• In large saucepan, melt margarine.
• Saute the chopped green onions until tender.
• Remove onion from pan and set aside.
• Add flour to melted margarine and stir until incorporated.
• Cook over medium heat until the roux begins to just turn a golden color.
• Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid.
• Whisk until smooth and no lumps are seen.
• Bring just to a boil or until the soup thickens.
• Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes.
• Stir until cheese is melted.
• Add salt& pepper to your preference.
• I usually add 1 teaspoons.
• salt and 1/2 teaspoons.
• pepper.
• Stir well.
• If soup is too thick, you may add the final cup of milk.
• My bunch likes it thick.

HAM AND SWISS CHEESE POTATO BAKE

Steps:

• Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
• Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

ONE-POT HAM & POTATO SOUP RECIPE BY TASTY

Steps:

• In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
• Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
• Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
• Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
• Add the chicken broth and bay leaves.
• Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
• Remove bay leaves and stir in cream. Return to a simmer and serve.
• Enjoy!

SWISS HAM AND POTATO SOUP

Steps:

• In a medium saucepan over low heat, heat all ingredients, stirring occasionally. Be careful to not over heat. Heat just until hot and cheese is melted. Serve topped with cheese and/or real bacon bits.
• Note: Don't leave the nutmeg out, I believe this is a key ingredient for the wonderful flavor of this soup.

HAM & SWISS SOUP

Steps:

• Melt butter in a sauce pan.
• Whisk in flour until smooth.
• Gradually add broth and bring to a boil.
• Reduce heat and stir for a couple of minutes until thickened.
• Add broccoli and onion.
• Cook and stir until broccoli is tender tender-crisp.
• Add ham and cream. Heat through.
• Stir in cheese and cook until melted.

HAM & SWISS POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

HAM 'N' SWISS SOUP

Steps:

• In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.

POTATO SOUP WITH SWISS CHEESE

Steps:

• Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Cook the onion in the bacon fat till tender but not dark. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire. Add enough top milk or light cream to give the consistency of cream soup. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.