Potato Soup (made with ham and cheese). By cooking the ham and potatoes together you will get a heartier tasting potato great idea. I toasted bread cubes seasoned with parmesean cheese in the oven for a great UGC Reviews Modal. Reviews for: Photos of Ham, Potato, and Cheese Soup.
Stir well; add cheese and ham. Simmer the soup over low heat, stirring frequently, for. Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. You can have Potato Soup (made with ham and cheese) using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Potato Soup (made with ham and cheese)
- Prepare 16 of small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that.
- Prepare 1 lb. of box Velveeta Cheese or store brand, whatever flavor you like.
- It's 1-2 of onions any kind, depending on how much you like onions. (Obviously use more than 2 if you like pearl onions, just get at least a lb.).
- It's 1 (16 oz.) of container of sour cream, or more depending on if you like it creamy.
- It's 1/2 cup (1 stick) of unsalted margarine or butter.
- It's 1 cup of instant mashed potatoes (Idahoan brand is my favorite).
- You need 8 cups of low sodium chicken or vegetable broth (or make it with 8 cups water and 8 bouillon cubes) plus ~4 cups extra water (enough to cover).
- It's 1 lb. of fresh sliced carrots.
- You need 1 cup of sliced celery.
- Prepare 1 lb. of cooked cubed ham (approximately).
- Prepare 1 Tbsp. of Italian seasoning.
- It's of Salt and pepper to taste (optional).
- It's of Crackers and bacon bits (optional).
But russets or red potatoes would also do. Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth.
Potato Soup (made with ham and cheese) instructions
- Wash and cube potatoes (1 inch thickness and add them with seasoning, carrots and ham to a covered ~12 qt. pot to boil over medium to medium-high heat in the broth until tender. (I like to cheat here and microwave the potatoes before I cut them up to help them along). Make sure you add just enough extra water to cover ingredients (~4 more cups). Stir occasionally..
- Sauté over medium heat, onions and celery in margarine or butter just until tender and add the to the pot..
- After potatoes are really fork tender (may need to taste one), melt the cheese in the microwave or a sauce pan following package directions. (I cube it and microwave 1 min. stir, 1 min. stir and 1 min. more and stir in a splash of milk to loosen it up if necessary). Add to pot and stir..
- Add instant potatoes to pot and stir until dissolved..
- Add sour cream to pot and stir..
- Add salt and pepper to taste and let the soup thicken by simmering over low heat, probably ~10 mins depending on the amount of extra water added..
- Sit back and relax, you’re done, enjoy with/without real bacon bits and/or crackers (I like Ritz)..
Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about. Ham and Potato Soup - Tuberlicious! This title is dedicated to all those who chimed in on our root vegetable gratin video to let me Hello Chef! It seems odd that a recipe for ham & potato soup doesn't actually have ham listed as an ingredient, no? I know you'll catch that within.