POTATO SOUP WITH HAM AND BACON 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

CREAMY HAM & POTATO SOUP RECIPE - FOOD.COM

Creamy Ham & Potato Soup Recipe - Food.com image

Growing up in the Midwest, this soup was a staple in our menu during the long winter months. When our sons were at home they loved the soup but it never seemed to hold them for very long. I added a few more ingredients and now they make this recipe for their families and friends and share the recipe often. I hope you enjoy it!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

8 yukon gold potatoes, peeled and chunked
1 cup yellow onion, chopped
1 1/2 lbs cooked ham, chopped
6 tablespoons butter, melted
6 tablespoons flour
salt
pepper
4 cups milk
1 cup half-and-half
2 tablespoons prepared yellow mustard
1 lb Velveeta cheese, cubed

Steps:

Peel and chunk potatoes.
Boil in salted water until almost done (fork can pierce but not break potato chunk).
Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
While potatoes are cooking, in small saucepan melt butter.
Stir in flour, stirring constantly.
Slowly add the half and half.
Stir to remove lumps till smooth and starting to thicken.
Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
Add 1/2 of the Velveeta Cheese.
Stir to melt cheese.
Add remaining milk.
Season to taste.
Drain water from potato& onions reserving approximately 1/2 of the water.
Place drained ham, potatoes& onions in large stock pot.
Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.

Nutrition Facts : Calories 497.4, FatContent 29.5, SaturatedFatContent 16, CholesterolContent 117.2, SodiumContent 715.9, CarbohydrateContent 31.1, FiberContent 2, SugarContent 4.5, ProteinContent 26.9

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