Potato And Ham Soup From Leftover Boiled Dinner Recipes

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

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:

• 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.

Steps:

• Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.
• Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.
• Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.

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.

Steps:

• Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
• Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• Stir in peas and cook for 10 minutes. Ladle into bowls and serve.