HAM POTATO SOUP RECIPE RECIPES

Name: Crock Pot - Cheesy Ham Potato Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 serving(s)
Ingredients: 3 cups cooked ham, diced; 1 celery rib, chopped; 1 onion, chopped; 2 carrots, chopped; 5 potatoes, cut in cubes; 2 (15 ounce) cans creamed corn; 2 (14 ounce) cans chicken broth; 2 cups milk; 2 cups cheddar cheese, shredded; salt and pepper; 2 tablespoons cornstarch (optional); 3 tablespoons cold water (optional)

CROCK POT - CHEESY HAM POTATO SOUP RECIPE - FOOD.COM

Crock Pot - Cheesy Ham Potato Soup Recipe - Food.com image

COMFORT FOOD! Flavors blend well in this soup/chowder which can easily be cooked stovetop or in a crock pot. A great way to use leftover ham. EASY preparation. Your family will love this soup!

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked ham, diced
1 celery rib, chopped
1 onion, chopped
2 carrots, chopped
5 potatoes, cut in cubes
2 (15 ounce) cans creamed corn
2 (14 ounce) cans chicken broth
2 cups milk
2 cups cheddar cheese, shredded
salt and pepper
2 tablespoons cornstarch (optional)
3 tablespoons cold water (optional)

Steps:

Place ham, celery, onion, carrots, potatoes, corn and chicken broth in crock pot. Add salt and pepper to taste. (The ham will provide some salt.) If cooking stovetop, cook until potatoes are done. Turn crock pot to low and cook 3 to 4 hours.
During last 10 minutes of cooking add evaporated milk. Heat only-do not boil. Str lightly to allow cheese to melt. If a thicker soup is desired, add optional cornstarch after dissolving it in cold water. Smash a few potatoes for thickening.
ENJOY!

Nutrition Facts : Calories 650.6, FatContent 28.2, SaturatedFatContent 14.3, CholesterolContent 114.4, SodiumContent 780.2, CarbohydrateContent 66.6, FiberContent 6.6, SugarContent 8.2, ProteinContent 36.8

CHEESY HAM AND POTATO SOUP RECIPE - FOOD.COM

Cheesy Ham and Potato Soup Recipe - Food.com image

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.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1/4 cups chicken broth or 3 1/4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

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).

Nutrition Facts : Calories 325.1, FatContent 20.2, SaturatedFatContent 12.3, CholesterolContent 66.6, SodiumContent 912, CarbohydrateContent 21.1, FiberContent 2.3, SugarContent 2.1, ProteinContent 15.4

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