CREAMY CHEESY HAM AND POTATO SOUP RECIPES

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HAM, POTATO, AND CHEESE SOUP RECIPE | ALLRECIPES



Ham, Potato, and Cheese Soup Recipe | Allrecipes image

This is especially good on a cold winter night along with hot rolls.

Provided by Donna

Categories     Potato Soup

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 16 servings

Number Of Ingredients 7

12 potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham
ground black pepper to taste
3 ½ tablespoons all-purpose flour
1 cup milk

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, CarbohydrateContent 39.6 g, CholesterolContent 41.8 mg, FatContent 9.4 g, FiberContent 3.9 g, ProteinContent 19.9 g, SaturatedFatContent 5.2 g, SodiumContent 1293.7 mg, SugarContent 7.6 g

BEST HAM AND POTATO SOUP — HOW TO MAKE CREAMY HAM AN…



Best Ham and Potato Soup — How To Make Creamy Ham an… image

Loaded with chunks of tender potatoes, salty-sweet ham, and tender vegetables, this creamy soup is the comfort food you know and love, with a little something extra.

Provided by Laura Rege

Categories     low sugar    nut-free    30-minute meals    soup

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 16

4 tbsp. unsalted butter
1 small onion, chopped (around 1 1/4 c.)
3 medium carrots, peeled and thinly sliced crosswise (1 c.)
2 celery stalks, thinly sliced crosswise (3/4 c.) 
4 cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
1/4 c. all-purpose flour 
1 c. dry white wine, such as Sauvignon Blanc 
4 c. low-sodium chicken broth
1 lb. Yukon gold potatoes, peeled and chopped into roughly 1" chunks
12 oz. (3 c.) cooked ham, chopped into small pieces
1 bay leaf
3/4 c. half and half
Chopped parsley, for serving 

Steps:

  • Melt butter in a large pot over medium-high heat. Add the onion, carrot, celery, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until just tender, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant and light golden, about 2 minutes. Add the flour, and cook until lightly toasted, about 1 minute more. Turn heat to high and pour wine into pot. Bring to a boil, and cook until liquid is evaporated, about 3 minutes.
  • Pour broth into the pot and add potatoes, ham, and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, 10 to 12 minutes. Stir half and half into the pot and season to taste with more salt and pepper, if desired. Remove bay leaf and discard. Serve warm topped with parsley and more pepper.

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