Cheesy Creamy Ham And Potato Soup Recipes

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EASY SLOW COOKER CHEESY POTATO SOUP WITH HAM



Easy Slow Cooker Cheesy Potato Soup with Ham image

This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h35m

Yield 6

Number Of Ingredients 11

1 (28 ounce) package frozen hash brown potatoes, thawed
2 cups diced cooked ham
½ cup diced onion
2 stalks celery, chopped
4 cups chicken broth
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped green onions, or to taste

Steps:

  • Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
  • Cook on Low heat until celery is soft, 4 to 5 hours.
  • Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 27.7 g, Cholesterol 109.5 mg, Fat 42.4 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 22.3 g, Sodium 1846.4 mg, Sugar 1.9 g

CHEESY CREAMY HAM AND POTATO SOUP



Cheesy Creamy Ham and Potato Soup image

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!

Provided by jamiewalker198

Categories     Chowders

Time 1h45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 12

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese
salt and pepper

Steps:

  • Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
  • Remove ham bone and strain stock to remove any debris.
  • Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
  • Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
  • Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
  • In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
  • Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
  • Add cheese blend to soup and gently mix to combine.

Nutrition Facts : Calories 491.2, Fat 27.4, SaturatedFat 16.4, Cholesterol 101.6, Sodium 1148.4, Carbohydrate 34.6, Fiber 3.3, Sugar 2, Protein 26.9

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

Cheesy Ham and Potato Soup is the ultimate comfort soup made with loads of ham, chunks of potatoes, carrots, celery, garlic, chicken broth, milk and cheddar cheese.

Provided by Amber

Categories     dinner

Time 35m

Number Of Ingredients 15

1/4 cup unsalted butter
1/2 yellow onion, (finely diced)
2 celery, (diced)
2 carrots, (peeled and diced)
3 garlic cloves, (minced)
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
2 large Russet potatoes, (peeled and diced)
2 cups ham, (diced)
1 bay leaf
2 cups cheddar cheese, (shredded)
sea salt
ground pepper
chives

Steps:

  • Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
  • Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
  • Dice the ham. If using leftover ham, rinse off any glaze beforehand.
  • Melt the butter in a soup pot on the stovetop on a medium-high heat.
  • Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
  • Add garlic and stir until fragrant (about 1 minute).
  • Immediately add the flour followed by broth and milk. Stir well.
  • Add ham and potatoes. Stir and bring to a boil.
  • Salt and pepper to taste. I find salt isn't necessary in this recipe but you may like it.
  • Reduce to a simmer and add a bay leaf. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
  • Remove bay leaf. Add a cup and a half of the cheese. Stir. Turn off heat and serve.
  • Sprinkle cheddar cheese on top with chives and freshly ground pepper.

CHEDDAR HAM SOUP



Cheddar Ham Soup image

I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup-chock-full of leftover ham, veggies and cheese-is creamy and comforting. And even though the recipe makes enough to feed a crowd, don't expect it to last more than one meal! -Marty Matthews, Clarksville, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 12

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

Steps:

  • In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Nutrition Facts : Calories 331 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 772mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup 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.

Provided by SweetsLady

Categories     Ham

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

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).

DELICIOUS HAM AND POTATO SOUP



Delicious Ham and Potato Soup image

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

3 ½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3 ¼ cups water
2 tablespoons chicken bouillon granules
½ teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

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

CREAMY POTATO SOUP WITH HAM



Creamy Potato Soup With Ham image

This is a creamy potato soup with ham, garlic, cream, and chopped vegetables. This soup is easy to prepare and is ready in under an hour.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Side Dish     Soup

Time 55m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
1 1/2 to 2 cups onion (chopped)
1 cup celery (chopped)
2 large carrots (peeled and chopped)
2 to 3 cups ham (about 1 pound, diced)
1 clove garlic (minced)
2 cups vegetable broth
1 cup water
4 to 5 cups potatoes (peeled and diced)
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup half-and-half (or whole milk , more if needed to thin)
Dash salt (to taste)
Dash freshly ground black pepper (to taste)
Optional: 2 tablespoons fresh parsley (chopped)
Garnish: green onions or chives (sliced)
Optional: cheddar cheese or cheddar-jack blend (shredded)

Steps:

  • Gather the ingredients.
  • In a large saucepan , melt butter over medium-low heat.
  • Add onion, celery, carrots, and ham.
  • Cook, stirring frequently until onions are tender, about 5 minutes.
  • Add the garlic and continue cooking for 1 to 2 minutes longer.
  • Add vegetable broth, water, and potatoes.
  • Cover and cook for about 25 minutes, until potatoes are tender.
  • Whisk flour into the heavy cream until smooth.
  • Stir into the hot mixture.
  • Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
  • Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
  • Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
  • Gather the ingredients.
  • In a large saucepan , melt butter over medium-low heat.
  • Add onion, celery, carrots, and ham.
  • Cook, stirring frequently until onions are tender, about 5 minutes.
  • Add the garlic and continue cooking for 1 to 2 minutes longer.
  • Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.
  • Cover and cook on high for about 2 to 3 hours, or until the potatoes are very tender.
  • Whisk flour into the heavy cream until smooth.
  • Stir the flour-cream mixture into the slow cooker.
  • Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
  • Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
  • Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

Nutrition Facts : Calories 466 kcal, Carbohydrate 45 g, Cholesterol 103 mg, Fiber 5 g, Protein 23 g, SaturatedFat 12 g, Sodium 1167 mg, Sugar 9 g, Fat 22 g, ServingSize Serves 6, UnsaturatedFat 0 g

ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP



One Recipe, Two Meals: Creamy, Cheesy Potato Soup image

This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.

Provided by Bev Weidner

Categories     main-dish

Time 45m

Yield 4 servings (2 kids, 2 adults)

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 celery stalks, sliced
1/2 large red onion, diced
3 russet potatoes, cut into 1-inch cubes
Salt and pepper
4 cups chicken stock
2 cups milk
2 tablespoons butter
1 cup shredded Cheddar
Finely chopped fresh chives or scallions, for garnish
4 slices cooked bacon, chopped
Sour cream, for garnish
1 thinly sliced jalapeno

Steps:

  • Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
  • At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
  • You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
  • Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
  • After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
  • Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!

CHEESY HAM 'N' POTATO SOUP



Cheesy Ham 'N' Potato Soup image

When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

2 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked ham
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups milk
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

Steps:

  • In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

CHEESY HAM AND POTATO SOUP



Cheesy Ham and Potato Soup image

This Cheesy Ham and Potato Soup is the most delicious way to use up your leftover ham! Brimming with cheese, potatoes, corn, and ham, you are going to love this soup!

Provided by Janelle

Time 1h5m

Number Of Ingredients 12

1 (15 ounce) can of chicken broth
2 cups peeled and diced potatoes - bite sized pieces
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/4 cup onions, minced
1 (15 ounce) can corn, drained
1/4 teaspoon black pepper
1 cup ham, cubed (leftovers work great!)
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 1/2 cup (12 ounces) Velveeta cheese, cubed

Steps:

  • In a large pot, add chicken broth, potatoes, carrots, celery, onion and black pepper.
  • Bring mixture to a boil.
  • Place lid on pot, lower temperature to simmer and cook for 30 minutes - until vegetables are fork tender.
  • Add corn and ham, then mix and turn off heat and set pan aside.
  • In a separate medium saucepan, add butter and melt.
  • Slowly add flour, mixing well to avoid lumps. Cook for 1 minute - mixture should be thick.
  • Slowly add milk ½ cup at time to the flour mixture. Stir well between each addition. Mixture will thicken to a paste initially, then thin out. This is normal.
  • After all the milk has been added, stir.
  • Now add cubed Velveeta cheese.
  • Stir regularly until the cheese is melted and the mixture is creamy. Pour cheese sauce over vegetables and stir.
  • Serve immediately.

Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 511 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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From pinterest.ca


CHEESY CREAMY HAM AND POTATO SOUP RECIPES
Remove ham bone and strain stock to remove any debris. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl. Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock.
From tfrecipes.com


CHEESY HAM AND POTATO SOUP • DANCE AROUND THE KITCHEN
2021-12-30 How to Make Easy Cheesy Ham and Potato Soup. 1 – Sauté the carrots and celery in butter. 2 – Add flour and stir for 30 seconds. 3 – Whisk in the milk and chicken broth until it’s all incorporated. 4 – Add potatoes and seasonings; cook until potatoes are tender. 5 – Add cheese and ham.
From dancearoundthekitchen.com


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