Potato Ham Onion Chipotle Soup Recipes

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:

• In a large heavy bottom pot, heat oil add bone,onions,celery, and pepper sautee 5 minutes.
• Add garlic,potatoes, sauce,chipotle,water and milk bring to boil then lower heat to simmer, cover and cook for 20 minutes till potatoes are tender.
• Remove ham and cool when cool enough to handle dice meat set aside.
• Remove 1-2 cups soup and place in blender with flour and blend till smooth. Return to pot with the cheese. Cook 5 minute and stir till melted.
• Garnish with diced ham, parsley and or cheese. Top with a few grinds of fresh pepper.

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:

• Pan fry ham and chopped onion in olive oil until onions are lightly browned.
• While onions and ham are cooking, peel potatoes and slice paper thin.
• Butter a medium casserole dish and place sauteed ham and onion inside.
• Salt and pepper the ham and onions.
• preheat oven at 325 degrees.
• Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
• Arrange potatoes over ham and pour milk and flour mixture over them over them.
• Sprinkle potatoes with chives and basil flakes.
• Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.

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:

• In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
• Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
• Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
• Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
• Add the chicken broth and bay leaves.
• Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
• Remove bay leaves and stir in cream. Return to a simmer and serve.
• Enjoy!

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.