Best Katrinas Potato Ham Soup Recipes

POTATO AND HAM BONE SOUP RECIPE

Steps:

• Dice the carrot.
• Dice the celery stalks.
• Dice the onion.
• Heat heavy stock pot over Medium heat.
• Add the butter.
• Add onions, carrots, celery
• Stir and cook until vegetables are tender.
• Add ham bone.
• Add water.
• Bring to a boil. Reduce heat and simmer for 1 hour.
• Remove ham bone. Set aside. Remove meat when cooled.
• Cube the potatoes into about 1 inch pieces.
• Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
• Remove about half of the potatoes. Set aside.
• Add the milk.
• Use an Immersion Blender to puree potatoes left in the pot.
• Add potato pieces and ham meat back to pot. Stir well.
• Add salt and pepper as needed.
• Serve warm.
• Enjoy!

DELICIOUS HAM AND POTATO SOUP

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.

CHEESY HAM 'N' POTATO SOUP

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.

CHEF JOHN'S HAM AND POTATO SOUP

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.

CREAMY POTATO CAULIFLOWER AND HAM SOUP

Steps:

• 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
• 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
• 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
• 4. Add carrots and ham. Cook till ham and carrots are warmed through.

KATRINA'S POTATO & HAM SOUP

Steps:

• 1. Boil in chicken broth potatoes, ham, salt and onion until potatoes are soft.
• 2. Take a potato masher and mash it all up.
• 3. Add cream, sour cream and flour then stir.
• 4. Bring to a boil for 5 minutes or until it thickens.