Creamy Ham Potato Soup Recipes

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CREAMY HAM AND POTATO SOUP



Creamy Ham and Potato Soup image

A delicious and creamy ham and potato soup that is chock-full of vegetables so it's still good for you! A wonderful hearty soup the whole family will enjoy! Any variety of squash can be used.

Provided by mikhela1220

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 18

3 large red potatoes, diced
1 onion, chopped
1 cup diced cooked turkey
1 cup diced cooked ham
⅔ cup diced celery
⅔ cup sliced carrots
⅔ cup chopped asparagus
⅔ cup frozen peas
⅔ cup peeled and cubed butternut squash
1 (32 ounce) carton chicken broth
1 cup water
1 teaspoon Italian seasoning, or to taste
1 teaspoon ground white pepper, or to taste
½ teaspoon salt, or to taste
3 bay leaves
¼ cup butter
7 tablespoons all-purpose flour
2 cups milk

Steps:

  • Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
  • Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 30.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 4.7 g, Sodium 813.6 mg, Sugar 6.3 g

CREAMY POTATO SOUP WITH HAM



Creamy Potato Soup With Ham image

This is a creamy potato soup with ham, garlic, cream, and chopped vegetables. This soup is easy to prepare and is ready in under an hour.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Side Dish     Soup

Time 55m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
1 1/2 to 2 cups onion (chopped)
1 cup celery (chopped)
2 large carrots (peeled and chopped)
2 to 3 cups ham (about 1 pound, diced)
1 clove garlic (minced)
2 cups vegetable broth
1 cup water
4 to 5 cups potatoes (peeled and diced)
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup half-and-half (or whole milk , more if needed to thin)
Dash salt (to taste)
Dash freshly ground black pepper (to taste)
Optional: 2 tablespoons fresh parsley (chopped)
Garnish: green onions or chives (sliced)
Optional: cheddar cheese or cheddar-jack blend (shredded)

Steps:

  • Gather the ingredients.
  • In a large saucepan , melt butter over medium-low heat.
  • Add onion, celery, carrots, and ham.
  • Cook, stirring frequently until onions are tender, about 5 minutes.
  • Add the garlic and continue cooking for 1 to 2 minutes longer.
  • Add vegetable broth, water, and potatoes.
  • Cover and cook for about 25 minutes, until potatoes are tender.
  • Whisk flour into the heavy cream until smooth.
  • Stir into the hot mixture.
  • Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
  • Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
  • Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
  • Gather the ingredients.
  • In a large saucepan , melt butter over medium-low heat.
  • Add onion, celery, carrots, and ham.
  • Cook, stirring frequently until onions are tender, about 5 minutes.
  • Add the garlic and continue cooking for 1 to 2 minutes longer.
  • Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.
  • Cover and cook on high for about 2 to 3 hours, or until the potatoes are very tender.
  • Whisk flour into the heavy cream until smooth.
  • Stir the flour-cream mixture into the slow cooker.
  • Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
  • Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
  • Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

Nutrition Facts : Calories 466 kcal, Carbohydrate 45 g, Cholesterol 103 mg, Fiber 5 g, Protein 23 g, SaturatedFat 12 g, Sodium 1167 mg, Sugar 9 g, Fat 22 g, ServingSize Serves 6, UnsaturatedFat 0 g

CREAMY HAM & POTATO SOUP



Creamy Ham & Potato Soup image

Growing up in the Midwest, this soup was a staple in our menu during the long winter months. When our sons were at home they loved the soup but it never seemed to hold them for very long. I added a few more ingredients and now they make this recipe for their families and friends and share the recipe often. I hope you enjoy it!

Provided by CindiJ

Categories     < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

8 yukon gold potatoes, peeled and chunked
1 cup yellow onion, chopped
1 1/2 lbs cooked ham, chopped
6 tablespoons butter, melted
6 tablespoons flour
salt
pepper
4 cups milk
1 cup half-and-half
2 tablespoons prepared yellow mustard
1 lb Velveeta cheese, cubed

Steps:

  • Peel and chunk potatoes.
  • Boil in salted water until almost done (fork can pierce but not break potato chunk).
  • Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
  • While potatoes are cooking, in small saucepan melt butter.
  • Stir in flour, stirring constantly.
  • Slowly add the half and half.
  • Stir to remove lumps till smooth and starting to thicken.
  • Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
  • Add 1/2 of the Velveeta Cheese.
  • Stir to melt cheese.
  • Add remaining milk.
  • Season to taste.
  • Drain water from potato& onions reserving approximately 1/2 of the water.
  • Place drained ham, potatoes& onions in large stock pot.
  • Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
  • Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.

CREAM OF POTATO AND HAM SOUP



Cream of Potato and Ham Soup image

Creamy and delicious! Please note that if you are using any kind of broth in place of the water, you will want to decrease the salt accordingly :)

Provided by CrystalB

Categories     Ham

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups peeled cubed potatoes
4 cups water (or 2 c. water & 2 c. ham broth)
1 cup thinly sliced carrot
1 cup finely chopped celery
1 cup finely diced onion
1 teaspoon salt
1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups milk
1/2 cup shredded cheddar cheese
2 cups diced ham

Steps:

  • In large dutch oven, cook vegetables in salted water until tender. Do not drain.
  • Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

DELICIOUS HAM AND POTATO SOUP



Delicious Ham and Potato Soup image

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

Provided by ELLIE11

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 11

3 ½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3 ¼ cups water
2 tablespoons chicken bouillon granules
½ teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

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.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 19.5 g, Cholesterol 29.9 mg, Fat 10.5 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 393.7 mg, Sugar 3.8 g

CREAMY HAM & POTATOES



Creamy Ham & Potatoes image

If you love scalloped potatoes, this downsized version with tender chunks of ham is just for you. The cozy, comforting entree comes courtesy of Wendy Rowley from Green River, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 2 servings.

Number Of Ingredients 8

2 large red potatoes, cubed
1/3 cup cubed Velveeta
3/4 cup cubed fully cooked ham
1 tablespoon dried minced onion
2/3 cup condensed cream of celery soup, undiluted
2/3 cup 2% milk
1 tablespoon all-purpose flour
1/4 teaspoon pepper

Steps:

  • In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion., In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Stir before serving.

Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1534mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein.

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