Comfort Essentials Leftover Ham And Potato Soup Recipes

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.

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.

COMFORT ESSENTIALS: THE ULTIMATE POTATO SOUP

Steps:

• PREP/PREPARE
• I love potato soup; in my opinion it is one of the quintessential cold weather comfort foods of all time. Well, maybe not of all time, but it is yummy stuff. About 3 years ago, I was in a London pub (The Ten Bells, I think), that is considered one of the most haunted pubs in the city. Ghosts aside, they make this brilliant potato soup. Problem was that the chef was not about to give away one of their signature recipes. So, I got a takeaway and went back to my hotel room to try to pick it apart. I identified a lot of the ingredients but knowing what is in a recipe and knowing the proportions is an entirely different matter. I finally managed to make a good recipe, but I wanted to add something to make it mine, and that is when I came up with making the potatoes with two cooking methods. Some of them are cooked with the soup (pretty traditional), the others are air fried. The end result gives you some comforting potatoes in the soup, plus crispy air fried taters. That gives you an additional layer of flavor, and two different mouth feels to keep you interested. Now, in my introduction I said that the final version of this soup was tasted at 2:34 am. So, how did I know? Well, you are going to love this... the last few weeks we have been having these quick earthquakes; they last only about a second, and they shake the whole dang place. So, as I was taking my first spoonful a quake hit, and when I checked with the USGS, they said the quake occurred at 2:34 in the morning. Here is the recipe link for the air fryer potatoes: https://www.justapinch.com/recipes/side/potatoes/air-fryer-essentials-crispy-spicy-diced-potatoes.html
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• PLATE/PRESENT
• Add the bacon to a cold pot, then set the heat to medium.
• Let the bacon slowly cook until it has rendered its fat, and is nice and crispy, about 6 - 8 minutes.
• Remove the bacon with a slotted spoon, and reserve.
• Add the grated onion and baked garlic to the pan with the bacon grease.
• Cook until the onions soften, and brown slightly, about 3 - 4 minutes.
• Add the butter and stir until melted.
• Add the chicken stock and hot sauce, then stir until combined.
• Add the cubed potatoes.
• Reduce the heat to a simmer, and cook, covered until the potatoes begin to break down about 10 - 12 minutes.
• Notice, from the photo, how the potatoes are shedding their outer layer. This will help to thicken the soup without any flour. But do not cook too long or they will completely melt into the soup.
• Add the half & half and gently stir to combine.
• Add the two cheeses.
• Gently stir to melt them into the soup, and season with some salt, pepper.
• Add the sherry and nutmeg, if using.
• When adding the sherry do a bit at a time, then stop and taste.
• PLATE/PRESENT
• Ladle into bowls, add the air-fried taters, and then sprinkle with some of the reserved bacon. Enjoy.
• Keep the faith, and keep cooking.