nd add cheese and ham.
Simmer potato ham soup over low heat, stirring
In large, heavy saucepan, bring first 6 ingredients to a boil.
Cook til veggies are tender.
Mix milk& flour together and add to veggies.
Cook, uncovered, until boiling, STIRRING nearly constantly.
Add the cheese, salt, pepper& ham.
Stir til cheese is melted.
***Iusually double this recipe***.
Heat the oil in a large saucepan over a medium flame.
Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
Add the peas about 10 minutes before the soup is cooked.
Add the cream, serve, and sprinkle with the parsley.
Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
Remove pot from heat and stir in milk until incorporated and soup is creamy.
Bring 3 quarts water and ham bone to a boil in
Cook the potatoes, onion and salt in water to cover and boil for 15 minutes.
Add margarine. Cook 5 more minutes.
Add ham. Cook 5 more minutes. Add milk.
Heat and eat. Do not boil.
Combine first six ingredients and simmer until vegetables are tender.
Combine flour and melted butter.
Add butter mixture, milk and diced ham to vegetables. Heat just to boiling.
Let sit a couple of hours to allow flavors to blend.
Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
he chicken broth & cheddar cheese soup on medium to medium low
Combine the potatoes, celery, onion, ham and water in a stockpot
olden.
To make the soup, bring the stock to a
mbine the potatoes, celery, onion, ham and water in a stockpot
Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
Add 1 cup of water and 2 bouillon cubes.
Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
Add cheese and Ham.
Stir until cheese melts and Ham is warm.
See \"recipe description\" at top for notes on bigger portions.
add to pot.
peel potato and dice into very small
Place ham bone, onion, celery, carrots and
Melt butter in large pot or dutch oven and saute on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
Once at boil, bring down to a simmer for abut 20 minutes
Remove bay leaves. Using potato masher, mash beans to desired thickness
nd beans, add the ham bone, chopped ham, bacon bits, half the
br>3. Remove meat from ham bone & roughly chop, toss meat
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.