Swiss Ham 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.

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.

SWISS POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings. , Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

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.

SWISS HAM AND POTATO SOUP

Steps:

• 1. 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.
• 2. Note: Don't leave the nutmeg out, I believe this is a key ingredient for the wonderful flavor of this soup.

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.

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 & 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 AND CHEDDAR-SWISS POTATO BAKE

Steps:

• Preheat oven to 375°F.
• Coat a large baking dish with cooking spray.
• Prepare soup as directed on pouch.
• Remove from heat. Stir in ham, rice and cheese.
• Carefully pour into prepared dish. Top with breadcrumbs.
• Bake until done, about 30 minutes.

NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP

Steps:

• Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
• Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.