CHEF JOHN'S HAM AND POTATO SOUP
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 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
COUNTRY HAM AND POTATO SOUP
I don't know where I got this recipe, but I love recipes that have ingredients generally on hand. A good use for leftover ham.
Provided by Barb in WNY
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover and cook onions in butter in a 4 quart Dutch oven over medium-low heat for 10 minutes, stirring frequently.
- Stir in parsley, garlic, bay leaves, and ham.
- Cook, uncovered over high heat 5 minutes, stirring frequently.
- Stir in the remaining ingredients except cheese.
- Heat to boiling; reduce heat.
- Cover and simmer for 30 minutes, stirring occasionally.
- Remove bay leaves and top each serving with the cheese.
POTATO AND COUNTRY HAM SOUP
this is one of my favorite comfort foods when it is cold or raining. This is just enough for my family.
Provided by meremeremermer
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot add first four ingredients and cook until the onions and ham are tender and sweated. med high heat.
- add spices and flour and stir until it is like a thick consistency
- add stock and boil.
- add potatos and cook until tender.
- add milk and nutmeg.
- garnish with scallions and cheese.
Nutrition Facts : Calories 369.6, Fat 21.9, SaturatedFat 11.4, Cholesterol 62.2, Sodium 736.7, Carbohydrate 29.7, Fiber 1.9, Sugar 3.8, Protein 13.9
POTATO HAM CHOWDER
"I find that homemade is always best...especially when it comes to soup," assures Esther Danielson of Lake Arrowhead, California. This rich and hearty broth features chunks of potatoes, ham and lots of dill flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
HAM & POTATO-RUTABAGA CHOWDER
The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally., Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels., In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes., Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.
Nutrition Facts : Calories 254 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 776mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
POTATO AND HAM SOUP
Yield serves 10-12
Number Of Ingredients 6
Steps:
- Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time. I promise that everyone will want the recipe (men more than women)!
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