Ham And Potato Soup No Milk Or Cream Recipes

HAM AND POTATO SOUP (NO MILK OR CREAM)

Steps:

• Empty frozen potatoes and 3 cans chicken broth into large pot.
• Bring to a boil, then lower to medium heat.
• In a small bowl, mix 1/2 cup of water and package of gravy.
• Stir well-mixed gravy into potatoes and broth.
• Add ham and peas.
• Allow all ingredients to heat through, stirring often.
• Salt& pepper to taste.
• Dip into bowls and serve!

CREAM OF NO CREAM HAM AND POTATO SOUP

Steps:

• Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
• Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
• Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.

CREAM OF POTATO AND HAM SOUP

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.

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!

CREAMY HAM AND POTATO SOUP

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.