Delicious Ham And Potato Soup

Delicious Ham and Potato Soup, looking for these recipes? check this for 6 best Delicious Ham and Potato Soup: Creamy Ham and Potato Soup , Potato Soup (made with ham and cheese) , Cheesy Ham and Potato Soup , Potato broccoli ham and cheese soup , Crockpot Ham, green bean, potato soup , Ham and cheese potato soup

Ham and cheese potato soup

image credit: Gail


  • 6 peeled and diced russet potatoes
  • 1 diced onion
  • 2 cup diced cooked ham
  • 2 cup shredded Velveeta
  • salt,pepper, cayenne,celery seed, sage and thyme
  • 1 tbsp seasoning salt
  • 3 tbsp flour
  • 2 tbsp butter
  • 3 cup milk
  • 1 can cream of mushroom
  • 1 can cream of celery
  • 2 chicken boulion cubes
  • Steps

  • 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
  • Potato broccoli ham and cheese soup

    image credit: Jarrod Milstead


    8 servings

  • 1 head fresh brocolli
  • 2 cups finely diced ham
  • 1/2 cup diced onion
  • 1/2 cup butter
  • 1/4 cup flour
  • 1/2 cup white cooking wine
  • 1 cup milk
  • 8 cups potatoes (peeled & chopped)
  • 12 cups water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 slices American cheese
  • 4 ounces velveeta cheese
  • Steps

    75 minutes

  • Place water potatoes and salt in 8 quart pot. Boil until tender, around 20 minutes. Simutaneously, chop broccoli florets and stem and steam until tender, around 15 minutes.
  • While boiling potatoes and steaming broccoli, melt butter in pot and cook onions until translucent. Mix flour into butter and onions. Slowly add white cooking wine stirring constantly until it is a smooth consistency.
  • Remove water from potatoes and add 8 cups to sauce. Stir in milk and bring mixture to a simmer. Slowly add American and velveeta cheese, stirring until smooth.
  • Add potatoes, ham, broccoli and pepper to the mixture and allow to sit for 5 minutes. Serve with garlic toast.
  • Creamy Ham and Potato Soup

    image credit: Christina


  • 1 tbsp. olive oil
  • 1 1/2 cup chopped ham
  • 3 tbsp. unsalted butter
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp. all purpose flour
  • 2 cups unsalted chicken broth
  • 3 cups milk
  • 1/2 tsp. salt
  • 1/4 tsp. each pepper, poultry seasoning
  • 1/4 tsp. salt free all purpose seasoning
  • Pinch nutmeg
  • 4 small (or 2 large) russet potatoes, peeled and diced
  • Steps

  • Heat the oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the ham and cook, stirring often, until the ham has browned up a bit. Then remove it to a seperate plate and cover the plate with foil to keep it warm.
  • Add the butter to the pot. Once the butter has melted, add the celery, carrots and onion with a big pinch of salt. Cook, stirring often, for 5-7 minutes, until the veggies have begun to soften. Then stir in the garlic and cook until it’s fragrant, another minute or so. Increase the heat to med-high, then sprinkle the flour over the veggies and stir to incorporate it. Cook and stir for 2 minutes.
  • Slowly pour in the broth while stirring, then add the milk and all of the seasonings. Let it all come up to a low boil. Once it begins to boil, stir in the potatoes and return the ham to the pot, reduce the heat back down to medium and let it simmer for about 10 or so minutes, until the potatoes are fork tender. Then remove from the heat and serve. Change
  • This soup is also very good with some kielbasa or smoked sausage in place of the ham, pictured below. Change
  • Crockpot Ham, green bean, potato soup

    image credit: mrsgagliano


    6 servings

  • 6 medium potatoes (any kind you like) cubed
  • 2 lb cubed ham
  • 2 can green beans
  • 2 cup chicken broth
  • 1 cup water
  • 2 tsp pepper
  • 1 1/2 tsp salt
  • 1 small onion (diced)
  • 1 tsp parsley
  • Steps

  • Put all ingredients in a 6 quart crock pot
  • Cook on low for 8-10 hours or on high for 4 hours
  • This only takes about 10 minutes to throw together. Great use for holiday leftovers.
  • Cheesy Ham and Potato Soup

    image credit: brycekarr


  • 8 medium potatoes
  • 1 lb velveeta cheese
  • 1 medium diced onion
  • 16 oz sour cream
  • 1/2 lb butter
  • 1/2 cup flour
  • 5 cup broth
  • 1 lb ham
  • Steps

    1 hour

  • Simmer leftover ham bone in pot for 2 hours.
  • Bake 8 potatoes in oven at 400°F for 1 hour.
  • In large pot, melt butter; add onions and sauté until soft.
  • Add flour and some chicken broth to make paste and stir until thick.
  • Add Velveeta cheese and sour cream.
  • Cube baked potatoes and add.
  • Cube ham and add.
  • Let soup simmer and eat when at desired warmth.
  • Potato Soup (made with ham and cheese)

    image credit: frogzillian


  • 16 small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that
  • 1 lb. box Velveeta Cheese or store brand, whatever flavor you like
  • 1-2 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.)
  • 1 (16 oz.) container of sour cream, or more depending on if you like it creamy
  • 1/2 cup (1 stick) unsalted margarine or butter
  • 1 cup instant mashed potatoes (Idahoan brand is my favorite)
  • 8 cups 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)
  • 1 lb. fresh sliced carrots
  • 1 cup sliced celery
  • 1 lb. cooked cubed ham (approximately)
  • 1 Tbsp. Italian seasoning
  • Salt and pepper to taste (optional)
  • Crackers and bacon bits (optional)
  • Steps

    Approx. 1 hour, depends on individual

  • 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. Change Change Change
  • Sauté over medium heat, onions and celery in margarine or butter just until tender and add the to the pot. Change Change Change
  • 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. Change
  • Add instant potatoes to pot and stir until dissolved. Change
  • Add sour cream to pot and stir. Change
  • 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. Change Change
  • Sit back and relax, you’re done, enjoy with/without real bacon bits and/or crackers (I like Ritz). Change Change
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