Potato Soup (made with ham and cheese). By cooking the ham and potatoes together you will get a heartier tasting potato great idea. I toasted bread cubes seasoned with parmesean cheese in the oven for a great UGC Reviews Modal. Reviews for: Photos of Ham, Potato, and Cheese Soup.

Stir well; add cheese and ham. Simmer the soup over low heat, stirring frequently, for. Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. You can cook Potato Soup (made with ham and cheese) using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Potato Soup (made with ham and cheese)

It's 16 of small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that.
It's 1 lb. of box Velveeta Cheese or store brand, whatever flavor you like.
Prepare 1-2 of onions any kind, depending on how much you like onions. (Obviously use more than 2 if you like pearl onions, just get at least a lb.).
It's 1 (16 oz.) of container of sour cream, or more depending on if you like it creamy.
Prepare 1/2 cup (1 stick) of unsalted margarine or butter.
You need 1 cup of instant mashed potatoes (Idahoan brand is my favorite).
It's 8 cups of low sodium chicken or vegetable broth (or make it with 8 cups water and 8 bouillon cubes) plus ~4 cups extra water (enough to cover).
Prepare 1 lb. of fresh sliced carrots.
Prepare 1 cup of sliced celery.
You need 1 lb. of cooked cubed ham (approximately).
Prepare 1 Tbsp. of Italian seasoning.
It's of Salt and pepper to taste (optional).
You need of Crackers and bacon bits (optional).

But russets or red potatoes would also do. Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth.

Potato Soup (made with ham and cheese) instructions

Wash and cube potatoes (1 inch thickness and add them with seasoning, carrots and ham to a covered ~12 qt. pot to boil over medium to medium-high heat in the broth until tender. (I like to cheat here and microwave the potatoes before I cut them up to help them along). Make sure you add just enough extra water to cover ingredients (~4 more cups). Stir occasionally..
Sauté over medium heat, onions and celery in margarine or butter just until tender and add the to the pot..
After potatoes are really fork tender (may need to taste one), melt the cheese in the microwave or a sauce pan following package directions. (I cube it and microwave 1 min. stir, 1 min. stir and 1 min. more and stir in a splash of milk to loosen it up if necessary). Add to pot and stir..
Add instant potatoes to pot and stir until dissolved..
Add sour cream to pot and stir..
Add salt and pepper to taste and let the soup thicken by simmering over low heat, probably ~10 mins depending on the amount of extra water added..
Sit back and relax, you’re done, enjoy with/without real bacon bits and/or crackers (I like Ritz)..

Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about. Ham and Potato Soup - Tuberlicious! This title is dedicated to all those who chimed in on our root vegetable gratin video to let me Hello Chef! It seems odd that a recipe for ham & potato soup doesn't actually have ham listed as an ingredient, no? I know you'll catch that within.