Chunky Potato And Ham Soup Recipes

CHUNKY CHICKEN & HAM CHOWDER

Steps:

• Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
• Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

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.

CREAMY POTATO SOUP WITH HAM

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.

COUNTRY HAM POTATO SOUP

Steps:

• In a large stockpot, over medium-high heat, melt butter. Add onion, garlic, and ham; cook for approximately 4 minutes, or until onion is soft and ham begins to brown. Add flour and stir for approximately 1 minute, or until well blended. Add broth and stir; cook until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender. With a potato masher, mash potatoes until only a few chunks remain. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended. Garnish with additional chopped country ham, if desired.

CHUNKY CHEESE SOUP

Steps:

• In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
• Mix the ham into the vegetable mixture.
• In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
• Mix the melted cheese mixture with the vegetable mixture and serve.

CHUNKY SPLIT PEA SOUP

Steps:

• Dice the onion and mince the garlic. Cook them in a large stock pot over medium heat with the olive oil until soft. Add the chopped carrots and celery and cook a few minutes more.
• Add the ham hock and peas to the pot. Add the chicken broth and bay leaf to the pot. Bring the mixture up to a simmer with a lid on then reduce the heat to low and let simmer for 1 hour.
• Dice the potato into small chunks, add to the pot and continue to simmer until the potato chunks are soft (about ten minutes). The peas should have completely disintegrated by this point as well. If they are still retaining their shape, continue to simmer until they are mush (see photo below).
• Remove the bay leaf and ham hock. Transfer 1/3 to 1/2 of the soup to a blender and puree until smooth. Return it to the pot and mix it in with the rest of the soup. Remove the meat from the ham hock, cut it into small pieces and return it to the pot. Taste the soup and adjust salt and pepper to taste!

CHUNKY POTATO AND HAM SOUP

Steps:

• Bring water and 1/4 teaspoon salt to a boil.
• Add potatoes and cook until tender.
• Drain and reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).
• Melt butter in a medium saucepan over medium heat.
• Saute chopped onion in the hot butter until tender.
• Add flour to butter and onion mixture and stir until smooth.
• Season with a little pepper and continue to cook and stir for 1 minute.
• Gradually add potatoes, reserved 1 cup of cooking liquid, and milk.
• Stir well and add cheese and ham.
• Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.