CHEESY HAM AND POTATO SOUP
Steps:
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add potatoes, ham, garlic powder and pepper and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
- When the time is up, quick-release the pressure.
- Stir the pot ingredients, then add the sour cream and stir until combined.
- Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
- Adjust seasonings. Top with chives and additional shredded cheese for serving.
INSTANT POT CHEESY HAM AND POTATO SOUP
This is a delicious and easy conversion for the Instant Pot. So yummy, so quick! Seriously Panera, LOOK OUT!
Provided by Pawsfurthought
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes, celery, onion, ham, garlic and thyme and broth in Instant Pot.
- Shut and lock lid and set to pressure for 10 minutes.
- When the timer goes off, quick release steam.
- While the IP is doing its magic, in separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
- Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
- Add in cheese and stir until melted.
- Stir the cheese mixture into the Instant Pot after you performed step 3. Set to saute on high and cook until heated through about 3 minutes. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Nutrition Facts : Calories 412.7, Fat 25.7, SaturatedFat 14.3, Cholesterol 89, Sodium 691, Carbohydrate 22.6, Fiber 2.2, Sugar 2.6, Protein 23
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.
CHEESY HAM AND POTATO SOUP RECIPE
This Cheesy Ham and Potato Soup is easy to throw together, and will quickly become a family favorite. It's my favorite meal on a cold chilly day, and tastes amazing.
Provided by Camille Beckstrand
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
- Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
- Add salt and pepper to taste.
- In a small saucepan, melt butter over medium-low heat.
- Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
- Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
- Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
- Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
Nutrition Facts : Calories 423 kcal, Carbohydrate 47 g, Protein 15 g, Fat 20 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 58 mg, Sodium 336 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
HAM, POTATO, AND CHEESE SOUP
This is especially good on a cold winter night along with hot rolls.
Provided by Donna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
- Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
- Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 39.6 g, Cholesterol 41.8 mg, Fat 9.4 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 1293.7 mg, Sugar 7.6 g
EASY SLOW COOKER CHEESY POTATO SOUP WITH HAM
This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
- Cook on Low heat until celery is soft, 4 to 5 hours.
- Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 27.7 g, Cholesterol 109.5 mg, Fat 42.4 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 22.3 g, Sodium 1846.4 mg, Sugar 1.9 g
INSTANT POT POTATO SOUP
Number Of Ingredients 12
Steps:
- In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
- In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Nutrition Facts : Servingsize 10 serving, Calories 326 kcal, Fat 20 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 949 mg, Carbohydrate 31 g, Sugar 3 g, Protein 8 mg
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