POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS
This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.
Provided by Galley Wench
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
- Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
- Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g
HAM, POTATO, AND CHEESE SOUP
This is especially good on a cold winter night along with hot rolls.
Provided by Donna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 39.6 g, Cholesterol 41.8 mg, Fat 9.4 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 1293.7 mg, Sugar 7.6 g
CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 mugs of soup and toppers
Number Of Ingredients 19
Steps:
- In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
- Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
HAM AND CHEESE SOUP
While I was growing up, my family had a big garden. Mom would turn that produce into some wonderful meals...that's where I get my love of cooking. I share one of my favorite recipes with your here.-Paul Miller, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil). Garnish serving with popcorn if desired.
Nutrition Facts :
MACARONI AND CHEESE SOUP WITH HAM ( CROCK POT)
This is just like homemade macaroni and cheese with ham, but at the same time it is the comfort food of soup..... great for kids and cold winter days.
Provided by misspunkin69
Categories Pasta Shells
Time 4h15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
- Boil the shelled macaroni al dente, drain and pour into crock pot.
- Add ham, blend lightly.
- Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
- Let simmer for about half an hour, then serve.
Nutrition Facts : Calories 283.8, Fat 15, SaturatedFat 8.8, Cholesterol 68.7, Sodium 1380.1, Carbohydrate 19.8, Fiber 0.9, Sugar 3.8, Protein 16.9
BROCCOLI, HAM, AND CHEESE SOUP
A great way to use up extra bits of ham from other meals. Really tasty with some crusty french bread.
Provided by PalatablePastime
Categories Ham
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken stock to a boil in soup pot.
- Add chopped broccoli and cook for 6-7 minutes or until broccoli is just tender.
- Add milk, ham, salt, and pepper to the pot.
- Bring soup to a boil, then add half-and-half, grated swiss, and pieces of butter to the pot.
- Stir soup until cheese is melted and heated through.
- Serve hot.
Nutrition Facts : Calories 870.5, Fat 57.1, SaturatedFat 32.4, Cholesterol 187.1, Sodium 2128.9, Carbohydrate 46.3, Fiber 9, Sugar 10.4, Protein 47.6
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