Cheesy Potato Ham Soup Recipes

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).

Steps:

• Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
• Remove ham bone and strain stock to remove any debris.
• Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
• Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
• Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
• In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
• Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
• Add cheese blend to soup and gently mix to combine.

Steps:

• Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
• Cook on Low heat until celery is soft, 4 to 5 hours.
• Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Steps:

• In large, heavy saucepan, bring first 6 ingredients to a boil.
• Cook til veggies are tender.
• Mix milk& flour together and add to veggies.
• Cook, uncovered, until boiling, STIRRING nearly constantly.
• Add the cheese, salt, pepper& ham.
• Stir til cheese is melted.
• ***Iusually double this recipe***.

Steps:

• In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

Steps:

• Melt butter in large saucepan.
• Add celery, onion, and carrot. Saute for 3-4 minutes.
• Add chicken broth, potatoes, ham, salt and pepper.
• Bring to a boil, reduce heat and simmer for about 15-20 minutes or until potatoes are tender.
• Remove about 1 or 2 cups of vegetables, mash and return to pan.
• Whisk half and half with sour cream. Slowly add to soup mixture.
• Stir in cheddar cheese until melted. Turn heat to low, cover and allow soup to sit for about 5 minutes more until slightly thickened.

Steps:

• In a large saucepan, combine the soup, cheese and butter. Cook and stir over medium heat until cheese is melted. stir in the ham, onion and Worcestershire sauce. , Pour into a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Spray the inside of slow cooker with cooking spray.
• Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the slow cooker.
• Place ham on top of potato mixture.
• Cook potato mixture on Low for 5 to 6 hours. Stir well before serving.

Steps:

• In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
• Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
• Add salt and pepper to taste.
• In a small saucepan, melt butter over medium-low heat.
• Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
• Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
• Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
• Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

Steps:

• Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes.
• Add in sliced mushrooms and saute until tender.
• Add in chicken broth and cooked ham; cook until heated through.
• Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat.
• If you find that the soup is too thick for your liking then add in more broth.
• Reduce heat to low and add in cheddar cheese until melted and smooth.
• Season with season salt and black pepper and add in more chili powder if desired.
• Mix in sour cream and table cream until heated through (DO NOT boil!).
• Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).

Steps:

• In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside., In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately.