Country 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.

COUNTRY HAM POTATO SOUP

Steps:

• In a large stockpot, over medium-high heat, melt butter. Add onion, garlic, and ham; cook for approximately 4 minutes, or until onion is soft and ham begins to brown. Add flour and stir for approximately 1 minute, or until well blended. Add broth and stir; 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. With a potato masher, mash potatoes until only a few chunks remain. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended. Garnish with additional chopped country ham, if desired.

COUNTRY HAM AND POTATOES

Steps:

• In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to 1 side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.

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!

POTATO AND COUNTRY HAM SOUP

Steps:

• In a large stock pot add first four ingredients and cook until the onions and ham are tender and sweated. med high heat.
• add spices and flour and stir until it is like a thick consistency
• add stock and boil.
• add potatos and cook until tender.
• add milk and nutmeg.
• garnish with scallions and cheese.

COUNTRY HAM AND POTATO SOUP

Steps:

• Cover and cook onions in butter in a 4 quart Dutch oven over medium-low heat for 10 minutes, stirring frequently.
• Stir in parsley, garlic, bay leaves, and ham.
• Cook, uncovered over high heat 5 minutes, stirring frequently.
• Stir in the remaining ingredients except cheese.
• Heat to boiling; reduce heat.
• Cover and simmer for 30 minutes, stirring occasionally.
• Remove bay leaves and top each serving with the cheese.

COUNTRY POTATO CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally., Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.

POTATO AND HAM SOUP

Steps:

• Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time. I promise that everyone will want the recipe (men more than women)!

HEARTY COUNTRY HAM AND CABBAGE SOUP

Steps:

• Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
• Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
• Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.