mbine the potatoes, celery, onion, ham and water in a stockpot. Bring
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring
water, ham bone, chicken bouillon cubes and all dry seasonings and bring to
n carrot, celery, onion, ham, and garlic; cook and stir for 5-6
n a large soup pot over medium heat;
large saucepan, heat butter and oil together over high heat
Empty frozen potatoes and 3 cans chicken broth into large pot.
Bring to a boil, then lower to medium heat.
In a small bowl, mix 1/2 cup of water and package of gravy.
Stir well-mixed gravy into potatoes and broth.
Add ham and peas.
Allow all ingredients to heat through, stirring often.
Salt& pepper to taste.
Dip into bowls and serve!
In large soup pot, add ham, cubed into 1/4 to 3/8-inch cubes, pepper, broth, celery, carrots, onion and beans (cubed potatoes if you are making potato soup), all cut into soup size chunks. Bring to a boil, then turn down to simmer while you thicken milk.
In a med bowl, mix milk and soup until smooth. Set aside.
Peel and slice potatoes into 1/4 inches slices.
Arrange half the potato slices in a layer in a greased, shallow baking dish.
Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese.
Repeat for second layer.
Cover and bake at 400 degrees for 45 minutes or until potatoes are tender.
Let rest for 10 minutes before serving.
Yum!
Boil ham bone in 4 cups of
Combine potatoes,water,onion,celery,pepper and salt in a large saucepan.
Cook until vegetables reach desired tenderness.
In a separate bowl,mix flour and one cup of milk,blending well.
Add flour/milk mixture,butter,chicken broth,ham and remaining milk to large saucepan with potato mixture.
Simmer on medium heat for about 20 minutes or until heated through and thickened.
Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in
Pour chicken stock and potato soup into a slow cooker; add chicken breasts.
Cook on Low until chicken is no longer pink in the middle, about 4 hours.
Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture.
Cook on High until the vegetables are tender, about 2 hours.
In a 5-quart pan, place potatoes, onion, ham and water; bring to boil.
Reduce heat and simmer gently until potatoes are done. Add soup and milk; stir to blend.
Simmer until serving temperature is reached.
Makes 8 servings.
carrots, green beans, celery, onion, ham, and water in a stockpot. Bring
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring
celery, carrots, onion, ham, and water/broth in stockpot and bring to boil
Cook milk in microwave 2 minutes and set aside.
Cook butter 1 minute; add flour and cook 1 minute.
Briskly stir hot milk mixture, mustard, salt and pepper into butter mixture.
Set aside. Place potatoes into 1 1/2-quart glass casserole.
Add ham and onion.
Pour sauce over ham and potato mixture.
Cover with wax paper and cook 22 to 24 minutes.
Stir twice.
Sprinkle with cheese and let stand 10 minutes.
Spray a large skillet with pam.
In the skillet cook ham, celery, and onion till vegetables are tender.
Stir in potatoes, fresh green beans if using them, water, thyme and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed.
If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking.
To serve, sprinkle with parmesan cheese.
minutes. Add water, ham bone, and chicken bouillon; simmer until meat