Best Potato Ham Cheese Soup Recipes

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

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.

HAM, POTATO, AND CHEESE SOUP

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.

SLOW COOKER CREAMY POTATO, HAM & CHEESE SOUP

Steps:

• Turn your slow-cooker on high to get it hot while you're cutting up ingredients.
• Add the first 7 ingredients to the slow-cooker, and stir up from the bottom to mix in the garlic salt and pepper with all ingredients.
• Reduce slow-cooker to low heat. Cover and allow to cook for 3 to 3-1/2 hours, stirring each hour. Slow cooker times can vary. The goal is to cook the potatoes until just fork-soft.
• When potatoes are cooked, add in the crumbled bacon, heavy cream, 1/2 cup shredded cheddar and cream cheese. Reserve the remaining shredded cheddar as a soup topping.
• Continue to stir and break up the cream cheese until it's smooth. Cover and cook for another 30 to 45 minutes, stirring occasionally.
• Wrap the sliced baguette in foil and heat it at 275 degrees until soup is ready to serve.
• When soup is smooth and creamy, ladle into bowls and top with shredded cheddar cheese. Serve with warmed baguette slices and enjoy!

COMFORTING CREAM CHEESE POTATO SOUP WITH BACON OR HAM

Steps:

• In a stockpot or Dutch oven, bring the broth to a boil over high heat.
• Add diced potatoes and onions and return to a boil.
• Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
• Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
• Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
• Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
• Serve soup hot with a side salad and a crusty baguette.

FAVORITE BROCCOLI CHEESE SOUP WITH HAM & POTATO!

Steps:

• Pre-chop and measure out all ingredients to have them ready.
• In stock pot, melt butter.
• Sauté onions, celery, carrots until soft. Add in broccoli, stirring until it is partially cooked. (Maybe 5 minutes.) Add ham cubes, garlic and thyme. Stir and sauté a few minutes more.
• Sprinkle in flour and whisk in 1 cup of the chicken stock and all the heavy cream.
• Add remaining 3 cups of chicken stock, stir 'til blended.
• Add potato cubes. Simmer for 10 minutes or until potatoes and broccoli are tender.
• At this point I remove about 2 cups of the vegetables and set them aside while I blend the soup remaining in the pot using an immersion stick blender until it thickens up a bit. Return the (removed) vegetables/ham to the soup pot.
• Add cheeses, stirring until melted.
• Add salt & pepper to taste and the nutmeg, if desired. (It adds more richness!)
• Serve topped with extra shredded cheese and enjoy with a slice of crusty bread, crackers, croutons, or in a bread bowl along with a nice tossed salad! (Instead of ham, it's delicious with leftover rotisserie chicken!)

SMOKED HAM N CHEESE POTATO SOUP

Steps:

• 1. Add potatoes, onion and celery to a med/large pot; add just enough stock to cover potatoes.
• 2. Over a medium heat; cook until potatoes start to get tender. Add ham and cheese. Reduce heat and continue to simmer.
• 3. I like to thicken this soup so I make a paste with the flour and cream. Use about 1/4 of cup of the cream to make the paste. Once creamy and no lumps stir in remaining cream; stir this mixture into soup. Continue to cook just until it begins to thicken and potatoes are tender. Don't over cook. Serve with a nice hot buttered crusty roll if desired.

POTATO HAM & CHEESE SOUP

Steps:

• Saute the onion, shallot, garlic, and celery with salt and pepper to taste (in a vegetable oil)
• In a large stock pot, combine cubed potatoes, ham stock, ham, and sauted ingredients and bring to a boil
• Once boiling, leave stock on simmer until potatoes are tender. Add bouillon cut to a powder and stir in.. Once tender, rough mash the entire stock but leave some thick potato pieces
• In a separate sauce pan, melt butter and add flour to thicken. Slowly pour in cream and beer (mixed) and stir over medium heat until thickened (4-5 minutes)
• Add flour as needed to thicken up cream mixture up to 1 Tbs
• Mix in cheese to cream sauce and melt over medium heat, stir to avoid burning