EASY SLOW COOKER CHEESY POTATO SOUP WITH HAM
This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
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.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 27.7 g, Cholesterol 109.5 mg, Fat 42.4 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 22.3 g, Sodium 1846.4 mg, Sugar 1.9 g
OAMC CROCKPOT HAM & POTATO SOUP
Make and share this OAMC Crockpot Ham & Potato Soup recipe from Food.com.
Provided by WJKing
Categories Freezer
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Add all ingredients except evaporated milk & chicken broth into a gallon freezer bag.
- Add evaporated milk to a quart sized bag & add (or tape/adhere) to the gallon bag.
- Freeze. Thaw overnight, cook on low for 8 hours or until carrots & potatoes are soft. Stir in evaporated milk & crack lid. Cook 15 minutes or until heated through.
Nutrition Facts : Calories 159, Fat 3.6, SaturatedFat 1.6, Cholesterol 15.3, Sodium 676.2, Carbohydrate 21.1, Fiber 3.5, Sugar 1.9, Protein 10.5
SWISS, HAM, POTATO SOUP
One of my most requested "soup of the day" recipes from when I was in the food business. Swiss cheese gives this soup the most delectable flavor.
Provided by Susie in Texas
Categories Ham
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.
CREAMY HAM & POTATO SOUP
Growing up in the Midwest, this soup was a staple in our menu during the long winter months. When our sons were at home they loved the soup but it never seemed to hold them for very long. I added a few more ingredients and now they make this recipe for their families and friends and share the recipe often. I hope you enjoy it!
Provided by CindiJ
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chunk potatoes.
- Boil in salted water until almost done (fork can pierce but not break potato chunk).
- Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
- While potatoes are cooking, in small saucepan melt butter.
- Stir in flour, stirring constantly.
- Slowly add the half and half.
- Stir to remove lumps till smooth and starting to thicken.
- Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
- Add 1/2 of the Velveeta Cheese.
- Stir to melt cheese.
- Add remaining milk.
- Season to taste.
- Drain water from potato& onions reserving approximately 1/2 of the water.
- Place drained ham, potatoes& onions in large stock pot.
- Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
- Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.
SLOW COOKER HAM AND POTATO SOUP
This slow cooker ham and potato soup turned out amazing and got a definite do-over rating by friends and family.
Provided by Kristy Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 11h30m
Yield 6
Number Of Ingredients 17
Steps:
- Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
- Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
- Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
- Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 58 g, Cholesterol 96.9 mg, Fat 34.1 g, Fiber 6 g, Protein 20.3 g, SaturatedFat 17.9 g, Sodium 1179.1 mg, Sugar 4.4 g
OAMC FREEZER TO CROCKPOT CROCKPOT CHEESY POTATO SOUP
Make and share this OAMC Freezer to Crockpot Crockpot Cheesy Potato Soup recipe from Food.com.
Provided by WJKing
Time 6h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients except milk & cheese into gallon freezer bag.
- Add milk & cheese to separate quart-sized freezer bag.
- Thaw overnight in refrigerator (bag in bowl). Add ingredients of gallon bag to crockpot.
- For the last hour of cooking, add quart bag ingredients (milk & cheese).
Nutrition Facts : Calories 228.5, Fat 12.4, SaturatedFat 7.6, Cholesterol 38.2, Sodium 704.1, Carbohydrate 17.7, Fiber 1.3, Sugar 0.7, Protein 11.9
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