Jalapeno Potato Soup With Ham Recipes

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.

HAM, POTATO AND PEPPER CHOWDER

Steps:

• Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.

JALAPENO POTATO SOUP

Steps:

• In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
• When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
• Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
• Top with fried pancetta/bacon or cheese or jalapenos.
• Best served warm with bread or dinner rolls.

SPLIT PEA SOUP WITH HAM & JALAPENO

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker.

CHEF JOHN'S HAM AND POTATO SOUP

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.

JALAPENO SWEET POTATO SOUP

Steps:

• Peel and dice the potatoes. Dice the onion and jalapeno peppers. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer 20-25 minutes.
• Transfer mixture to a blender and mix well.
• Strain the soup to remove any stems.
• Serve in your favorite soup bowl. Sprinkle with cilantro and dollops of sour cream.

JALAPENO POTATO SOUP WITH HAM

Steps:

• In a large stockpot, saute onion in butter until tender
• Add potatoes, chicken broth, and cumin then cover and cook until potatoes are tender about 20 to 30 minutes. Chop slices of ham in cubes add to potatoes and chicken broth.
• Remove from heat and add jalapenos with liquid ( BAKING SODA TO PREVENT CURDLING ) and evaporated milk
• Coursly mash potatoes in the pot with potato masher.
• Stir well, then season with salt and pepper return to heat and simmer for 15 minutes stirring frequently.
• Garnish individual servings with a dollop of sour cream and a sprinkle of chopped green onions.