Potato And Ham Soup From Leftover Boiled Dinner 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.

POTATO AND HAM SOUP RECIPE

Steps:

• Melt the butter in a 4-quart stockpot until sizzling. Add in the package of seasoning blend and cook over medium-high heat for about 5 to 7 minutes or until the water from the blend has mostly evaporated. Add in the garlic and cook for another minute or so.
• Add the ham, dried thyme leaves, bay leaf, salt, and black pepper. Stir briefly until combined and the ham is warmed. Stir in the carton of chicken broth and bring to a boil.
• Once the broth is at a rolling boil add the diced Russet potatoes. Let the stock come back to a boil and boil for 10 minutes stirring occasionally.
• After 10 minutes add either the corn with peppers or the leftover vegetables. Continue cooking for about 5 more minutes or until the added vegetables are hot and the potatoes are tender.

BOILED HAM DINNER

Steps:

• Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.

SLOW COOKER BOILED DINNER WITH LEFTOVER HAM RECIPE

Steps:

• Place the ham in the slow cooker and surround it with the carrots, potatoes and rutabaga pieces. Pour in the water, add the 2 bay leaves, and sprinkle the pepper over the top.
• Top with the quartered cabbage pieces, cover, and cook on low for 7 - 8 hours or until vegetables are tender. (You can decrease the time by setting the slow cooker to high.
• I cooked mine on low for 4 hours and then increased the temperature to finish it off. Total cooking time was 6 hours.)

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

POTATO AND HAM SOUP (FROM LEFTOVER BOILED DINNER)

Steps:

• 1. render bacon on large pot and add onion and cook till onion is almost carmelized, add butter and flour and cook til golden in color
• 2. add spices
• 3. add Chicken stock, potatoes, carrots and parsnips. mash or use emersion blender to break down veggies
• 4. cook to a boil and then add cooked ham cook 5 min to heat though
• 5. remove from heat and stir in cream.
• 6. serve and top with 1 to 2 Tbls. cheese
• 7. serve with chedder biscut...yummy

LEFTOVER HAM AND POTATO SOUP

Steps:

• In a dutch oven or large pan, melt butter and add flour. Cook until toasted brown, stirring occasionally.
• Add chicken stock and milk to roux (flour mixture) and stir until fully combined. If you made the roux in a frying pan, make sure to transfer to a large pot first.
• Add ham and potatoes and bring to a simmer.
• Season to taste with salt and pepper. Then season with ground mustard and thyme.
• Let cook for 25 minutes, stirring occasionally.
• Stir in cheese and cook until fully melted. Serve and enjoy!