cheesy ham and potato soup

If using leftover ham rinse off any glaze beforehand. In another pan melt butter on medium heat.

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Season with salt and pepper to taste.

. Directions Step 1 Place potatoes onion and cubed ham in large stockpot. Step 2 Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Stir in the chicken bouillon salt if using and pepper. Add some of the liquid.

Cook until potatoes are almost tender. Instructions Rinse the celery carrots and potatoes. Stir constantly until cheese is melted and well combined with soup. Peel the carrots and potatoes.

Add chicken bouillon cubes salt and pepper. Ingredients 1 tablespoon olive oil 1 small yellow onion diced 2 cloves garlic minced 5 cups washed peeled and diced potatoes we use Russet potatoes 2 14 ounce cans chicken or vegetable broth 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups milk 1 cup shredded sharp Cheddar. Bring to a boil then cook on medium heat for 10-15 minutes or when potatoes are tender. Melt the butter in a soup pot on the stovetop on a medium-high heat.

In a large stock pot combine potatoes onion carrots peas ham and chicken broth Bring to a boil lower heat to medium and let cook until potatoes are soft about 15-20 minutes. Add salt and pepper to taste. In a small saucepan melt butter over medium-low heat. Ingredients 2 cups cubed potatoes 1-12 cups water 1-12 cups cubed fully cooked ham 1 large onion chopped 3 tablespoons butter 3 tablespoons all-purpose flour 14 teaspoon pepper 3 cups milk 1-12 cups 6 ounces finely shredded cheddar cheese 1.

In separate saucepan melt butter over. Once the potatoes and ham are heated through add the cream cheese mixture and shredded cheese to the soup. Instructions Combine potatoes ham and broth in a large pot. DIRECTIONS Combine potatoes celery carrots onion ham and waterbroth in stockpot and bring to boil.

Remove from heat and mix in half and half and shredded cheese. Then cook over medium heat until potatoes are tender. Add diced potatoes corn ham and chicken broth. Bring to a boil then reduce heat and allow to cook covered on a shimmer for 20-25 minutes until potatoes are tender.

Whisk in flour and stir constantly for about 1. Ingredients 2 tbsp butter 1 small onion finely diced 4 cups chicken broth warmed 3 lbs gold potatoes cubed 12 oz cubed ham 1 tsp garlic powder 12 tsp pepper 12 cup sour cream 2 cups shredded sharp cheddar Snipped chives and additional shredded cheese for serving Instructions Add butter to the Instant Pot. Let it cook about 7 minutes until the potatoes and ham are heated through stirring occasionally so the potatoes dont stick to the bottom. Mince the garlic cloves.

Dice the celery carrots potatoes and onion. Meanwhile in a small bowl combine the cream cheese and sour cream and mix until combined.

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