Golden Potato And Ham Soup Recipes

Steps:

• Cube potatoes and ham
• Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
• Add lots of pepper and enough salt to taste
• Cook until potatoes are tender
• Add butter and milk, stirring constantly. Be careful not to scorch
• Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender. , Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through.

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.

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.

Steps:

• Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
• Remove pot from heat and stir in milk until incorporated and soup is creamy.

Steps:

• Peel and chunk potatoes.
• Boil in salted water until almost done (fork can pierce but not break potato chunk).
• Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
• While potatoes are cooking, in small saucepan melt butter.
• Stir in flour, stirring constantly.
• Slowly add the half and half.
• Stir to remove lumps till smooth and starting to thicken.
• Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
• Add 1/2 of the Velveeta Cheese.
• Stir to melt cheese.
• Add remaining milk.
• Season to taste.
• Drain water from potato& onions reserving approximately 1/2 of the water.
• Place drained ham, potatoes& onions in large stock pot.
• Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
• Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.

Steps:

• Saute onion and celery in butter in a medium saucepan.
• Add carrot, potato and 3/4 cup water; bring to a boil.
• Cover, reduce heat and simmer until potato is tender (about 15 minutes)
• Stir in milk, salt and pepper. Bring to a gentle boil, stirring often.
• In a small bowl, combine flour, cornstarch and 3 tablespoons water; stir into soup mixture.
• Cook and stir until thickened.
• Remove from heat.
• Stir in cheese until melted.
• Sprinkle each serving with a pinch of paprika.

Steps:

• In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. , Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Steps:

• Place potatoes in a large stock pot.
• Cover potatoes just to top with water.
• Add ham, onion, greek seasoning, salt and pepper.
• Cover with lid.
• Cook until potatoes are fork tender.
• Add butter.
• Remove from heat and add cream.
• (Tip: To make soup thicker, mash some of the potatoes with fork or masher) This soup will be thicker the next day, if any is left!
• Enjoy!

Steps:

• Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
• Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
• Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

Steps:

• Heat the oil in a large saucepan over a medium flame.
• Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
• Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
• Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
• Add the peas about 10 minutes before the soup is cooked.
• Add the cream, serve, and sprinkle with the parsley.