Cheesy Ham And Potato Soup The Cozy Cook

Cheesy Ham And Potato Soup The Cozy Cook Add the chicken broth, ham, and mashed potatoes. stir until well combined. cook on high for 3 4 hours or on low for 7 8. temper the half and half in the microwave until warm. slowly add it to the crock pot, stirring as you do so. use an immersion blender to mix until smooth and well combined. remove from heat. Slice the potatoes into 3 4 inch slices and submerge them in cool water. gradually bring them to a gentle boil and let them cook for about 15 minutes, or until very fork tender. drain and let the steam fully escape. add the cream cheese and sour cream and mash until creamy. (don’t over mash.).

Creamy Ham Potato Soup Dairy Free Paleo Healthy I Heart Umamiв Place first 10 ingredients in a 6qt crock pot and cook on low for 7 hours. (you can check after 6 hours if potatoes are soft). 30 minutes before soup is done, whisk together cornstarch and milk and pour into soup. turn to high and finish cooking. Instructions. melt butter over medium heat in a 6 quart dutch oven or soup pot. add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. add garlic and cook for an additional 30 seconds, stirring constantly. slowly add flour (about a tablespoon at a time), while constantly stirring. Add to a stock pot and cover the potatoes with 1 inch of water. add the salt and boil gently for 20 minutes or until very fork tender. drain, then gently mash. set aside. add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes. add garlic and butter and cook 1 more minute. Mince the garlic cloves. dice the ham. 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. stir and cook until onion is translucent. add garlic and stir until fragrant (about 1 minute).

Ham And Potato Soup Great Hearty Soup To Use Leftover Ham Add to a stock pot and cover the potatoes with 1 inch of water. add the salt and boil gently for 20 minutes or until very fork tender. drain, then gently mash. set aside. add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes. add garlic and butter and cook 1 more minute. Mince the garlic cloves. dice the ham. 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. stir and cook until onion is translucent. add garlic and stir until fragrant (about 1 minute). In a large pot over medium high heat add the potatoes and reduced sodium chicken stock. bring to a boil then reduce the heat to a simmer. cover the pot and cook for 13 to 15 minutes or until the potatoes are tender. turn off the heat and mash the potatoes with a potato masher or immersion blender. Jump. step one: add the chicken stock, potatoes, onion, pepper, and ham (minus 1 2 cup) to the slow cooker and stir. step two: cover with the lid and cook on low for 6 hours or high for 4 hours. the potatoes should be tender when pierced with a fork when it’s done.