Cheddar Ham Soup Recipes

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.

Steps:

• In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

Steps:

• Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
• Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
• Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Steps:

• Melt butter in a large, heavy saucepan.
• Brown carrots, celery, onion, ham and mushrooms over high heat.
• Turn heat to medium and cook until tender.
• Sprinkle in flour, paprika,dry mustard.
• Stir over low heat about 5 minutes.
• Gradually whisk in chicken broth and milk.
• Stir until slightly thickened.
• Add cheese and whisk until melted.
• Do not boil.
• Season with salt and pepper.
• Top w/ parsley.

Steps:

• Heat butter in a large, heavy saucepan over medium-high heat.
• Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
• Add salt and pepper and red pepper flakes to taste.
• Add beer; heat to a boil, stirring to scrape up any browned bits.
• Add chicken broth; heat to a boil.
• Cook until potatoes and carrots are tender, about 12 minutes.
• Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
• Puree and return to saucepan.
• Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
• Taste for seasoning; add more pepper flakes if needed.
• Ladle into bowls.
• Top each with shredded ham.