Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Place potatoes and baking soda in a large saucepan. Add water to cover; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 6-8 minutes. Drain, reserving 1/2 cup potato water., In same pan, heat butter over medium heat; saute onion until tender, 2-4 minutes. Stir in flour until blended; cook and stir 2 minutes. Gradually stir in milk and reserved potato water. Bring to a simmer, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in cheeses until melted. Stir in ham and potatoes; heat through. If desired, sprinkle with chives and pepper.
Time 1h Yield 10 servings. Number Of Ingredients 12 Steps:
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Time 55m Yield 10 serving(s) Number Of Ingredients 12 Steps:
In a dutch oven or large soup kettle cook bacon over medium heat until crisp. Drain. In the leftover drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender. Add cheese and ham. Heat until cheese is melted. Stir in bacon.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting. While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.
Time 1h20m Yield 15 Number Of Ingredients 11 Steps:
Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot. Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Bake potatoes until done. Cool. Peel. Cut four potatoes into small cubes. Mash the remaining four with a fork. Set aside. Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter. Cook until celery is tender. Remove vegetables from pan. Place remaining 6 tablespoons of butter or margarine in pan. Add flour. Mix over low heat for 3 to 4 minutes. Gradually add milk, stirring constantly to blend with flour mixture. Add bouillon cubes and black pepper to taste. Readd celery and onions to pot. Add mashed potatoes. Cook until heated through. Add ham, and cubed potatoes. Cook over medium low heat 15 minutes, stirring often. Add cheese and bacon, if using, and cook until cheese is melted through. Add more milk if soup is too thick.
