Countryhamandpotatosoup Recipes

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.

SCALLOPED POTATOES AND COUNTRY HAM

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray.
• In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.
• Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.
• Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.

COUNTRY STYLE FRIED POTATOES

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

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.

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.

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!

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.

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 POTATO SALAD

Steps:

• In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.