Yield serves 6 Number Of Ingredients 13 Steps:
Melt butter in a large soup pot or Dutch oven over medium heat. Add carrots, celery, shallot, and dried thyme. Season with salt and pepper then saute until vegetables are tender, 8-10 minutes (place a lid on top to help speed up softening if vegetables are taking too long.) Add garlic then saute for 30 more seconds. Sprinkle in flour then saute for 1 minute. Slowly pour in chicken broth while whisking to create a smooth sauce. Add milk then turn heat up to medium-high and bring soup to a simmer, stirring frequently. Turn heat down to medium then cook, stirring frequently, until soup is slightly thickened, 3-4 minutes. Add half the mashed potatoes then whisk until smooth. Add remaining mashed potatoes then whisk until smooth. Remove pot from heat then stir in small handfuls of cheese one at a time, stirring until completely melted before adding more. Stir in ham then taste soup and add salt and pepper if necessary (remember ham will add a bit of salt to each bite of soup.) Let sit and thicken off the heat for 10 minutes then serve.
Time 30m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. 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 and next day).
Time 50m Number Of Ingredients 13 Steps:
In a large stock pot, over medium-high heat, combine broth, vegetables, ham, and seasonings. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender (about 15-20 minutes), stirring occasionally. Shortly before serving, stir in remaining ingredients. Simmer for 10 minutes, until thickened. Soup will continue to thicken as it is cooked longer, and as it cools. Top individual portions with desired garnish.
Time 1h10m Yield 16 Number Of Ingredients 7 Steps:
Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot. Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell. Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil. Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes. Add in sliced mushrooms and saute until tender. Add in chicken broth and cooked ham; cook until heated through. Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat. If you find that the soup is too thick for your liking then add in more broth. Reduce heat to low and add in cheddar cheese until melted and smooth. Season with season salt and black pepper and add in more chili powder if desired. Mix in sour cream and table cream until heated through (DO NOT boil!). Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).
Time 30m Yield 8 Number Of Ingredients 14 Steps:
In a large Dutch oven or soup pot, heat the butter over medium-low heat Stir in the onions and cook 5 minutes, or until soft Add the garlic and ham pieces and cook 2 to 3 minutes more Pour in the milk, half-and-half and chicken broth and stir Add the potatoes and corn and mix well, until thoroughly incorporated Stir in the the salt, pepper, paprika Add the cheese and heat through until melted Finish with a bit of chopped fresh parsley, a dusting of paprika and more cheese, if desired
Time 1h5m Number Of Ingredients 12 Steps:
In a large pot, add chicken broth, potatoes, carrots, celery, onion and black pepper. Bring mixture to a boil. Place lid on pot, lower temperature to simmer and cook for 30 minutes - until vegetables are fork tender. Add corn and ham, then mix and turn off heat and set pan aside. In a separate medium saucepan, add butter and melt. Slowly add flour, mixing well to avoid lumps. Cook for 1 minute - mixture should be thick. Slowly add milk ½ cup at time to the flour mixture. Stir well between each addition. Mixture will thicken to a paste initially, then thin out. This is normal. After all the milk has been added, stir. Now add cubed Velveeta cheese. Stir regularly until the cheese is melted and the mixture is creamy. Pour cheese sauce over vegetables and stir. Serve immediately.
Time 40m Number Of Ingredients 11 Steps:
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. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes). Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don’t get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes). Add in the cheese to the butter/flour/milk mixture and stir until it’s completely melted. Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
Time 30m Yield 7 servings. Number Of Ingredients 10 Steps:
In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
More about “cheesy mashed potato and ham soup recipes”
Time 40m Yield 4-6 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the soup, cheese and butter. Cook and stir over medium heat until cheese is melted. stir in the ham, onion and Worcestershire sauce. , Pour into a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
