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 30m Yield 7 servings (1-3/4 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Time 1h5m Yield 2 casseroles (5 servings each). Number Of Ingredients 7 Steps:
Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham., Transfer to 2 greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Time 1h10m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil. Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Cook diced potatoes in saucepan with just enough water to cover. When tender, drain the liquid from the potatoes and save. Set both aside while making roux. In large saucepan, melt margarine. Saute the chopped green onions until tender. Remove onion from pan and set aside. Add flour to melted margarine and stir until incorporated. Cook over medium heat until the roux begins to just turn a golden color. Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid. Whisk until smooth and no lumps are seen. Bring just to a boil or until the soup thickens. Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes. Stir until cheese is melted. Add salt& pepper to your preference. I usually add 1 teaspoons. salt and 1/2 teaspoons. pepper. Stir well. If soup is too thick, you may add the final cup of milk. My bunch likes it thick.
Time 1h Yield 4 Number Of Ingredients 14 Steps:
Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Time 45m Yield 8 Number Of Ingredients 11 Steps:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Time 4h35m Yield 6 Number Of Ingredients 11 Steps:
Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker. Cook on Low heat until celery is soft, 4 to 5 hours. Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
Time 1h45m Yield 12 cups, 6-8 serving(s) Number Of Ingredients 12 Steps:
Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead). Remove ham bone and strain stock to remove any debris. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl. Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken). In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey. Add cheese blend to soup and gently mix to combine.
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.
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 25m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil). Garnish serving with popcorn if desired.
Time 30m Yield 7 servings. Number Of Ingredients 11 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. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside., In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. 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 over low heat until cheese is melted and heated through. Serve immediately.
Time 1h Yield 3-4 serving(s) Number Of Ingredients 12 Steps:
In large, heavy saucepan, bring first 6 ingredients to a boil. Cook til veggies are tender. Mix milk& flour together and add to veggies. Cook, uncovered, until boiling, STIRRING nearly constantly. Add the cheese, salt, pepper& ham. Stir til cheese is melted. Iusually double this recipe.
Time 45m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Melt butter in large saucepan. Add celery, onion, and carrot. Saute for 3-4 minutes. Add chicken broth, potatoes, ham, salt and pepper. Bring to a boil, reduce heat and simmer for about 15-20 minutes or until potatoes are tender. Remove about 1 or 2 cups of vegetables, mash and return to pan. Whisk half and half with sour cream. Slowly add to soup mixture. Stir in cheddar cheese until melted. Turn heat to low, cover and allow soup to sit for about 5 minutes more until slightly thickened.
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.
