Quick Golden Stew Cheesy Hampotato Stew Recipes

HAM & POTATO CHEESY SOUP (STEW)

Steps:

• Prepare all veggie and other ingredients: chop veggies, cook bacon etc.
• Boil Yukon's, Idaho Bakers, Sweet Potatoes till fork tender - 40+ minutes then chop the Bakers and the Yukon's into bite sized pieces, leave skin on if preferred, set aside.
• Peel the sweet potatoes, toss skin and mash smooth, set aside.
• In a large pot that can hold everything heat the chicken broth & cheddar cheese soup on medium to medium low. Once hot (NO BOILING EVER IN THIS RECIPIE - IT WILL BURN) add mashed sweet potatoes to the broth pot, let thicken.
• In a separate pan sauté the onion for 5 minutes, add the leeks, garlic and hot red chili's. After they are a bit caramelized add all of them to the broth pot. Cook 15 minutes.
• Add the chopped carrots and celery, cook till all ingredients are tender, about 20+ minutes, keep stirring from time to time.
• Add the remaining Yukon and Baked potato pieces, then the ham and crispy cooked bacon. Heat through. 15 minutes.
• Now add the pint of ½ & ½, canned sweet corn, cilantro & keep stirring. Once all heated again add cornstarch and chedder cheese. Heat through until cheese is all smoothly melted into stew. If broth ever becomes to thick add milk until broth is thickness of preference. Stewlicious! Serve with cornbread & salad.

CHEESY HAM AND POTATO SOUP

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).

QUICK GOLDEN STEW

Steps:

• 1. In large saucepan, add enough water to cover cover carrots, potatoes & onions.
• 2. Cover and cook 10 min. or until tender.
• 3. Drain; add frozen peas, frankfurters, soup and CHEEZ WHIZ.
• 4. stir until heated and serve

CHEDDAR HAM SOUP

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.

HAM STEW

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.

CHEESY BRAT STEW FOR THE SLOW COOKER

Steps:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.
• Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.