Ham and potato soup
02-18-2013, 12:56 PM
#1
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Thread Starter
Join Date: Jul 2011
Location: Las Vegas, NV
Posts: 946
Ham and potato soup
HAM AND POTATO SOUP:
3 medium to large potatoes, diced
2 cups celery ,diced
1 lg. onion, diced
3 slices bacon, diced
1-½ cups diced ham
2 cups milk
2 cans chicken broth
2 cups water
5 tablespoons margarine
5 tablespoons flour
½ tsp. thyme
3 tablespoons chives (dried)
Salt and pepper to taste
2 cups grated cheddar cheese (or can use velveeta)
Place diced bacon in large soup pot and cook until crisp. Add onion, celery and diced potatoes along with chicken broth and water. Add chives, ham, thyme and salt and pepper. Bring to boil and lower to simmer, cook about 30 minutes or until potatoes are done. Mash with potato masher to break up some of the potatoes into small pieces. Meantime, put margarine in saucepan and melt, whisk in flour and milk until white sauce is thickened. Add cheese and melt, stir well and pour into soup pot with rest of mixture….bring to simmer for about 5 min. Serve with cornbread muffins with honey butter….YUM YUM
3 medium to large potatoes, diced
2 cups celery ,diced
1 lg. onion, diced
3 slices bacon, diced
1-½ cups diced ham
2 cups milk
2 cans chicken broth
2 cups water
5 tablespoons margarine
5 tablespoons flour
½ tsp. thyme
3 tablespoons chives (dried)
Salt and pepper to taste
2 cups grated cheddar cheese (or can use velveeta)
Place diced bacon in large soup pot and cook until crisp. Add onion, celery and diced potatoes along with chicken broth and water. Add chives, ham, thyme and salt and pepper. Bring to boil and lower to simmer, cook about 30 minutes or until potatoes are done. Mash with potato masher to break up some of the potatoes into small pieces. Meantime, put margarine in saucepan and melt, whisk in flour and milk until white sauce is thickened. Add cheese and melt, stir well and pour into soup pot with rest of mixture….bring to simmer for about 5 min. Serve with cornbread muffins with honey butter….YUM YUM
02-19-2013, 06:18 AM
#5
Junior Member
Join Date: Jan 2012
Posts: 108
UMM UMM GOOD. We make ours much the same - but add a grated carrot for color, add rivels, chopped green onions to sprinkle on & leave out the cheese. Instead we serve with cheese toast. Potato soup is one of our favorite meals. Sometimes we have homemade ham salad sandwiches instead of the cheese toast.
02-19-2013, 06:24 AM
#6
Senior Member
Join Date: Apr 2011
Location: Spring Lake, Michigan
Posts: 978
Ham and Potato Soup
This is similar also and is THE VERY BEST soup that I have EVER had and I have made a ton of different ones. It says that it serves 8---well, it served 3 at my house. We all went back for more.
HAM AND POTATO SOUP
Serves 8
3.5 c. Peeled and diced potatoes
1/3 c. Chopped celery
1/3 c. Chopped onion
3/4 c diced cooked ham
3 and 1/4 c. Water
2 Tbsp. Chicken bouillon granules
1/2 tsp. Salt
1 tsp. Pepper
5 Tbsp. Butter
5 Tbsp. Flour
2 c. Milk
Combine potatoes, celery, onion and ham with water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (10-15 mins). Stirs in bouillon and salt and pepper.
In a separate saucepan, melt butter over medium heat. Wisk in flour with fork and cook stirring constantly until thick. (1 min). Slowly stir in milk...continue stirring (med low heat) until thick (4 - 5 mins).
Stir the milk mixture into stockpot and cook soup until heated through! Serve with cheese (I melt some cheese in in the last few mins)!
HAM AND POTATO SOUP
Serves 8
3.5 c. Peeled and diced potatoes
1/3 c. Chopped celery
1/3 c. Chopped onion
3/4 c diced cooked ham
3 and 1/4 c. Water
2 Tbsp. Chicken bouillon granules
1/2 tsp. Salt
1 tsp. Pepper
5 Tbsp. Butter
5 Tbsp. Flour
2 c. Milk
Combine potatoes, celery, onion and ham with water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (10-15 mins). Stirs in bouillon and salt and pepper.
In a separate saucepan, melt butter over medium heat. Wisk in flour with fork and cook stirring constantly until thick. (1 min). Slowly stir in milk...continue stirring (med low heat) until thick (4 - 5 mins).
Stir the milk mixture into stockpot and cook soup until heated through! Serve with cheese (I melt some cheese in in the last few mins)!
Last edited by sailsablazin; 02-19-2013 at 06:27 AM. Reason: neede to add last line
02-19-2013, 07:40 AM
#7
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Join Date: Feb 2011
Location: Quilting, crocheting, sewing and crafting in my Sewing Room...Peaceful and wonderful !!
Posts: 5,317
mmmmmmmmmmmmmmmmmmmmm. Supposed to be cold here with snow; so maybe these 2 recipes will be on the back burner a perculating !LOL thanks for the recipes !!
02-19-2013, 09:27 AM
#8
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Join Date: Jul 2009
Location: Between the dashes of a tombstone
Posts: 12,716
Both recipes sound great--it's a favorite warm me up soup in the winter. Last time I made it I added some leftover squash--about 1 c or so. It mixed in with the soup and turned the soup a warm mellow yellow color. Did not have a 'squashy' taste but certainly added a great flavor to a good soup. Squash is full of vitamin A and you can sneak in some extra nutritional value at the same time.
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