Ham and cheese potato soup. Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools.
Regardless, you need this ham and cheese potato soup in your life. It's goes down with my reuben soup for being my FAVORITE soup I made this season. . . loaded with leftover crockpot ham, veggies, potatoes, half and half, sour cream, and TWO kinds of cheese: cheddar and swiss – this soup is. With potatoes, ham, cheese, scallions, and yummy spices, this soup is FULL of flavor! You can cook Ham and cheese potato soup using 12 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Ham and cheese potato soup
- Prepare 6 of peeled and diced russet potatoes.
- Prepare 1 of diced onion.
- You need 2 cup of diced cooked ham.
- You need 2 cup of shredded Velveeta.
- Prepare of salt,pepper, cayenne,celery seed, sage and thyme.
- You need 1 tbsp of seasoning salt.
- You need 3 tbsp of flour.
- Prepare 2 tbsp of butter.
- You need 3 cup of milk.
- Prepare 1 can of cream of mushroom.
- It’s 1 can of cream of celery.
- It’s 2 of chicken boulion cubes.
We tend to have leftover ham after holidays like Christmas and I wanted to try another Potato Soup recipe, but thought I'd try one that had ham in it, hoping it would be just as good as our old potato soup recipe. Perfect for winter blues eating! 😛 DO NOT thicken this soup too much. This thick and chunky potato soup is made with the addition of ham. It's a hearty soup and very quick and easy to prepare and cook.
Ham and cheese potato soup step by step
- Salt and boil potatoes for about 10 minutes.
- Sautee the onion and crisp the ham.
- Drain potatoes reserving about 2 cups of the cooking water(I usually add 2 chicken boulion cubes for extra flavor).
- In the stockpot combine butter and flour to make a rue..
- Add milk water and seasonings and bring to boil stirring constantly then reduce to simmer.
- Add in ham n onions the cheese and the cream of celery and mushrooms and mix well.
- Add the cooked potatoes back and season to taste. Let simmer about 30-40 minutes and ENJOY.
The recipe is easily doubled for a crowd or tailgating event. Russet Potatoes- Red potatoes may also be used. Remove the soup from the heat. Gradually sprinkle in the cheese and stir to combine. Garnish with bacon, green onions, and/or parsley, and serve!.
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