Ham and Potato Soup RecipeA Satisfying Fall or Winter
Holiday cooking often leaves us with leftover ham. What better way to use it than a ham and potato soup recipe? If you don't have leftover ham, you can use ham from the deli or buy a small ham just for your soup recipe. |
Ham and Potato Soup RecipeIngredients:
6 large potatoes, peeled and cubed
3 cups ham cubed
1 medium onion, chopped
4 large carrots, peeled and diced
5 T. butter 4 cans chicken broth
2 cups milk
Directions:
Melt butter in a large cooking pot. Add onions and sauté until until transparent. Add potatoes, carrots and chicken broth. Bring to a boil, then reduce heat and simmer,covered, until for about 1 hour.
Take half of the soup mixture and blend it in a food processor or blender. Return to cooking pot. Add milk slowly, stirring. Add ham and heat thoroughly.
Serves 6
Cheesy Ham and Potato Soup Recipe
Ingredients:3 medium red potatoes, peeled and cut into small cubes
2 cups water
1/4 teaspoon salt
1/4 cup chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
Ground black pepper to taste
3 cups milk
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
Directions:
Place potatoes, water and salt in a large cooking pot. Bring to a boil, reduce heat and cook until tender. Drain. Reserve 1 cup of cooking liquid.
Melt butter in a medium saucepan. Sauté chopped onion in melted butter until transparent. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute.
Add potatoes, the reserved 1 cup of cooking liquid, and milk. Stir well. Add ham and cheese. Simmer over low heat, stirring frequently, for about 20 minutes.
Serves 4
Zucchini, Potato and Ham Soup Recipe
2 large Yukon Gold (or other yellow-fleshed potatoes, peeled and sliced 1/4 inch thick3 zucchini (about 1 pound total), sliced 1/4 inch thick
2 onions, chopped
2 cups cooked ham, chopped
1 Tablespoon butter
4 cups chicken broth
Salt to taste
1/4 cup chopped fresh dill
Pinch nutmeg
Directions:
In a large cooking pot, melt the butter over medium heat. Add the onions and sauté, stirring occasionally, until transparent.
Add the potatoes, zucchini, salt and chicken broth. Bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
Puree half of the soup in a blender or food processor. Return pureed soup to cooking pot, add ham, dill and nutmeg and heat to serving temperature.
Serves 4
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