Good afternoon here me will give you a recipe potato soup (made with ham and cheese) which is appetizing The way preparing it is very easy. You just need to be careful to get results from potato soup (made with ham and cheese) which has aroma and taste that can evoke our tastes.

So that the result of potato soup (made with ham and cheese), what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare potato soup (made with ham and cheese) delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in make

1. Prepare 16 small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that
2. Prepare 1 lb. box Velveeta Cheese or store brand, whatever flavor you like
3. Prepare 1-2 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.)
4. Prepare 1 (16 oz.) container of sour cream, or more depending on if you like it creamy
5. Prepare 1/2 cup (1 stick) unsalted margarine or butter
6. Prepare 1 cup instant mashed potatoes (Idahoan brand is my favorite)
7. Use 8 cups 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)
8. Prepare 1 lb. fresh sliced carrots
9. Take 1 cup sliced celery
10. Prepare 1 lb. cooked cubed ham (approximately)
11. Prepare 1 Tbsp. Italian seasoning
12. Prepare Salt and pepper to taste (optional)
13. Prepare Crackers and bacon bits (optional)

Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Meanwhile, in another saucepan, melt butter. Gradually add the milk, salt, and pepper. Stir the mixture into the potatoes and chicken broth.

How to make Potato Soup (made with ham and cheese):

1. 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.
2. Sauté over medium heat, onions and celery in margarine or butter just until tender and add the to the pot.
3. 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.
4. Add instant potatoes to pot and stir until dissolved.
5. Add sour cream to pot and stir.
6. 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.
7. Sit back and relax, you’re done, enjoy with/without real bacon bits and/or crackers (I like Ritz).
8. Done and ready to serve!

Potato, Ham and Cheese Soup Preparation In a heavy bottomed pot or Dutch oven, heat the butter over medium high heat. Dice the celery, carrots, potatoes and onion. If using leftover ham, rinse off any glaze beforehand. Melt the butter in a soup pot on the stovetop on a medium-high heat. Add carrots, celery and onion to the pot.

I say thank you for reading the recipe that we convey on this page. hope we Hope it’s useful and good luck!