Hampotatosoup Recipes

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

Ingredients

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

CHEF JOHN'S HAM AND POTATO SOUP

Chef John's Ham and Potato Soup image

You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

Provided by Chef John

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

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
¼ cup flour
4 cups chicken broth
2 cups water
½ cup heavy cream
salt and pepper to taste
1 pinch cayenne pepper
1 tablespoon chopped fresh chives for garnish

Steps:

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g

POTATO AND HAM SOUP

Potato and Ham Soup image

Make and share this Potato and Ham Soup recipe from Food.com.

Provided by ThatJodiGirl

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 large potatoes
1 large onion, chopped
1/2-1 cup margarine or 1/2-1 cup butter
1 cup evaporated milk
salt and pepper
1 1/2 cups cubed ham

Steps:

Cube potatoes and ham
Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
Add lots of pepper and enough salt to taste
Cook until potatoes are tender
Add butter and milk, stirring constantly. Be careful not to scorch
Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.

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

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).

ONE-POT HAM & POTATO SOUP RECIPE BY TASTY

One-pot Ham & Potato Soup Recipe by Tasty image

Here's what you need: bacon, onion, carrot, celery, flour, ham, potatoes, fresh thyme, black pepper, chicken broth, bay leaves, heavy cream

Provided by Jordan Kenna

Categories Lunch

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 strips bacon, cut into 1-inch (2 cm) pieces
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 tablespoons flour
2 cups ham, cooked and cubed
2 potatoes, cubed
1 teaspoon fresh thyme
1 teaspoon black pepper
6 cups chicken broth
2 bay leaves
2 cups heavy cream

Steps:

In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
Add the chicken broth and bay leaves.
Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
Remove bay leaves and stir in cream. Return to a simmer and serve.
Enjoy!

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