CREAMY HAM AND POTATO SOUP
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
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
DELICIOUS HAM AND POTATO SOUP
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
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
CREAM OF POTATO AND HAM SOUP
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
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.
CHEESY HAM 'N' POTATO SOUP
When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.
CREAMY HAM & POTATO SOUP
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
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.
CREAMY POTATO SOUP WITH HAM
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
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