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
CHEESY HAM AND POTATO SOUP
Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.
Provided by SweetsLady
Categories Ham
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
- Then cook over medium heat until potatoes are tender.
- Stir in the chicken bouillon, salt (if using), and pepper.
- 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 stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
POTATO AND HAM BONE SOUP RECIPE
Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.
Provided by Steve Gordon
Categories Soups
Time 1h30m
Number Of Ingredients 9
Steps:
- Dice the carrot.
- Dice the celery stalks.
- Dice the onion.
- Heat heavy stock pot over Medium heat.
- Add the butter.
- Add onions, carrots, celery
- Stir and cook until vegetables are tender.
- Add ham bone.
- Add water.
- Bring to a boil. Reduce heat and simmer for 1 hour.
- Remove ham bone. Set aside. Remove meat when cooled.
- Cube the potatoes into about 1 inch pieces.
- Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
- Remove about half of the potatoes. Set aside.
- Add the milk.
- Use an Immersion Blender to puree potatoes left in the pot.
- Add potato pieces and ham meat back to pot. Stir well.
- Add salt and pepper as needed.
- Serve warm.
- Enjoy!
HAM & POTATO SOUP
We created this recipe to make use of the ham bone after the holidays. The only ham bone soup recipe we had was pea soup and my kids wont eat green soup. NOTE: The longer you boil the bone, the more broth you can make. I have doubled this recipe by simmering the bone overnight for 8 to 10 hours adding more water as needed. Taste...
Provided by Helene Mulvihill
Categories Other Soups
Time 7h
Number Of Ingredients 15
Steps:
- 1. Boil ham bone in water for 3 to 4 hours.
- 2. Remove bone from broth, strain fluid back into stock pot.
- 3. IF needed add water at this time to make sure you have at least a gallon of fluid at this point.
- 4. Add aromatics, Onions, Celery, first 4 carrots and black pepper. Boil for 2 hours or until vegetables are disolved.
- 5. Lower heat to simmer and add next 6 carrots.
- 6. Wait about 10 minutes after adding carrots, then add chopped potatoes and ham.
- 7. cook until carrots and potatoes are softened (about 15 minutes) turn heat off.
- 8. in fry pan, fry bacon, remove and set on papper towels. Dispose of all but 4 to 6 Tablespoons of the bacon fat. Add half cup of broth from soup to bacon pan to dredge pan, then add this bacon broth mixture to the soup. (yum)
- 9. add evaported milk to soup, stir.
- 10. Add 1 cup potato flakes to soup, remembering that they will thicken over time. allow 5 minutes for flakes to set. If you want the soup thicker, add another half cup at a time, stir thoroughly and wait a few minutes between each addition to see how thick it becomes. Remember: You can always add more flakes, but you can't take any away :-)
- 11. Serve in bowl with crumbled bacon, shredded cheese and chopped chives.
- 12. You can freeze this soup in 1 gallon bags then defrost and reheat in crock pot. It seperates when chilled or frozen so I use a crock pot and stir it often to reset into creamy thick soup.
CREAMY & HEARTY HAM BONE POTATO SOUP
Provided by juli
Time 8h15m
Number Of Ingredients 15
Steps:
- Place ham bone in the bottom of a large crockpot. Add all ingredients (except the cream and black pepper) to the pot, cover, then cook for 7-8 hours on low.
- Once done cooking, remove the ham bone, shred any leftover ham into the soup and remove the bay leaves. Add in cream and black pepper, mix to combine and serve up!
CREAMY HAM BONE SOUP
This creamy ham bone soup lets you turn leftovers into the ultimate comfort food! Using leftover ham shank, ham bone, russet potatoes, and a warming garam masala, you'll have a new dish that will leave your family wanting more! It's the perfect Ham and Potato soup for any weather all year long!
Provided by Amber Edwards
Categories Soups
Time 3h30m
Number Of Ingredients 15
Steps:
- Place ham bone in a large stockpot and cover completely with water.
- Bring to a boil over medium heat
- Reduce and simmer for a minimum of 2 hours and up to 24 hours.
- Remove the ham bone from broth, set it aside, and allow to cool on a plate
- Chop onion and add to the broth.
- Peel and chop potatoes into bite-size pieces and add to the broth
- Dice carrots and combine into the broth
- Combine salt, pepper, oregano, garlic, and bay leaves into the broth
- Cook over medium heat until the vegetables are tender
- While the vegetables are cooking remove any ham from the ham bone and dice up any other leftover ham from a previously cooked ham dinner you have around.
- Add the ham and corn into the soup and continue to cook until warm.
- Once the vegetables are tender and ham and corn are warm add in the heavy cream, butter, and garam masala.
- Stir until butter is completely melted and mixed in.
- Remove bay leaves before serving.
- Serve warm
Nutrition Facts : Calories 164 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 724 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
POTATO AND HAM SOUP RECIPE
This potato and ham soup is perfect for leftover holiday ham.
Provided by Admin
Categories Soup
Time 40m
Number Of Ingredients 12
Steps:
- Melt the butter in a 4-quart stockpot until sizzling. Add in the package of seasoning blend and cook over medium-high heat for about 5 to 7 minutes or until the water from the blend has mostly evaporated. Add in the garlic and cook for another minute or so.
- Add the ham, dried thyme leaves, bay leaf, salt, and black pepper. Stir briefly until combined and the ham is warmed. Stir in the carton of chicken broth and bring to a boil.
- Once the broth is at a rolling boil add the diced Russet potatoes. Let the stock come back to a boil and boil for 10 minutes stirring occasionally.
- After 10 minutes add either the corn with peppers or the leftover vegetables. Continue cooking for about 5 more minutes or until the added vegetables are hot and the potatoes are tender.
Nutrition Facts : Calories 295 kcal, ServingSize 1 serving
INSTANT POT HAM BONE SOUP
Quick and easy instant pot leftover ham bone soup recipe, homemade with simple ingredients in 30 minutes. Full of potatoes, beans, other vegetables and fresh herbs.
Provided by Abeer Rizvi
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Turn Instant Pot to "Sauté" mode and heat oil.
- Add onion, carrots, celery, potatoes, garlic, bay leaf and saute for a few minutes until garlic is fragrant and onion is partially softened.
- Add broth, ham bone, thyme, parsley, salt, pepper and mix until combined.
- Put the lid on and turn the the valve to "Sealing."
- Select "Manual" mode and set the timer for 10 minutes.
- When the cook time is over, turn valve to "Venting" and do a quick pressure release.
- Remove lid and mix in cannellini beans and leftover diced ham.
- Turn on the "Saute" mode and continue cooking uncovered until soup is thickened to your desired consistency and potatoes are tender. Please note that this is a broth-based soup and thus, it will not become super thick.
- Discard bay leaf and ham bone and enjoy!
Nutrition Facts : Calories 126 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 811 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
LEFTOVER HAM BONE SOUP
Great for fall! If you have a leftover ham bone and a couple of kitchen basics, this soup is easy to prepare and serve. Nothing fancy to it!
Provided by noellemarie
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
- When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
- Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
- Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 32.2 g, Cholesterol 0.1 mg, Fat 0.5 g, Fiber 7.2 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 985.3 mg, Sugar 2.1 g
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