Swisshampotatosoup Recipes

DELICIOUS HAM AND POTATO SOUP

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.

SWISS POTATO SOUP

Steps:

• In a saucepan, cook bacon until crisp and remove to paper towels with a slotted spoon. Drain, reserving a tablespoon of drippings.
• Saute the onion in the bacon drippings until tender.
• Add the water, potatoes, salt, and pepper. Bring to a boil. Reduce the heat and simmer uncovered for 12 minutes or until the potatoes are tender.
• Combine flour and milk until smooth and gradually stir into potato mixture.
• Bring to a boil and cook and stir 2 minutes or until thickened and bubbly.
• Remove from the heat and stir in cheese until melted.
• Garnish with bacon.

SWISS HAM AND POTATO SOUP

Steps:

• 1. In a medium saucepan over low heat, heat all ingredients, stirring occasionally. Be careful to not over heat. Heat just until hot and cheese is melted. Serve topped with cheese and/or real bacon bits.
• 2. Note: Don't leave the nutmeg out, I believe this is a key ingredient for the wonderful flavor of this soup.

SWISS POTATO SOUP

Steps:

• Fry bacon until crisp in Dutch oven. Remove bacon. Drain on paper towels.
• Add onions and sauté 10 minutes or until tender.
• Add potatoes, carrot and chicken broth. Heat to boiling; reduce heat.
• Simmer, covered, about 15 minutes, or until potatoes are tender. Remove from heat.
• I lightly blend with a stick blender to leave some chunks.
• Stir in sour cream. Taste and adjust seasonings, if needed.
• Serve garnished with bacon.

SWISS POTATO SOUP

Steps:

• 1. Combine the first 5 ingredients in a large Dutch oven. Finely chop the white portion of the three green onions; reserve the tops for another use. Add to the potato mixture. Bring to a boil over medium heat; reduce heat, and simmer for 25 minutes or until the potato is tender. Remove from heat; mash the potato mixture.
• 2. Melt butter in a large sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 3. Add the white sauce to the potato mixture; cook over low heat until thoroughly heated. Stir in 2 chopped green onions, parsley, and pepper; cover and let stand 5 minutes.
• 4. Ladle into individual soup bowls. Sprinkle each serving evenly with shredded cheese.