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How do you make ham and potato cheese soup?

How do you make ham and potato cheese soup?


  1. In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes. Add diced potatoes and broth to the pot.
  2. In a medium saucepan, melt butter. Stir in flour and cook for 2 minutes.
  3. Stir in the shredded cheese until melted. Add in the diced ham.

How do you make cheese potato soup?


  1. In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil.
  2. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

How do you thicken potato ham soup?

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

Can you put russet potatoes in soup?

Idahos or russets, the general all-purpose kind of baking potatoes, are not great for soups because they are high in starch and low in moisture and have a mealy texture. In soups, they will soak up liquid and lose their shape.

How do you make Cheesy Ham Chowder?


  1. Cook diced bacon in a Dutch oven until crispy.
  2. Leave about 3 tablespoons bacon grease in the Dutch oven.
  3. Add onion and carrots to bacon grease and cook over medium heat until soft.
  4. Sprinkle flour over onions and carrots.
  5. Gradually stir in milk and water.
  6. Simmer for 15-20 minutes or until potatoes are soft.

How do you make ham bone stock?

Slow-cooker method: Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a slow cooker. Cover with 3 quarts of cold water. Cover and cook on high for 8 hours or low for 12 hours. Strain the stock through a fine-mesh strainer, then store in jars.

Can I add cheese to potato soup?

Simple ingredients include potatoes, extra sharp cheddar cheese, milk, onion, garlic, and broth….Season to taste with salt.

  1. Stir one cup of the cheddar cheese into the soup until melted and heated through.
  2. Ladle soup into four bowls; top with remaining 1/4 cup cheese.
  3. Garnish with crumbled bacon and chopped chives.

Which cheese is good for soup?

The best cheeses for soups are high in moisture and have a lower melting point, such as medium to sharp cheddar, fontina, Gruyere and Swiss.

Do I need to peel potatoes for soup?

What potatoes are best for potato soup? All potatoes can be used for potato soup. Russet potatoes will need to be peeled first, but white or red potatoes can be cooked with their skins for a more rustic potato soup.

What is the best thickener for potato soup?

Tip: Cornstarch will thicken your soup more than flour, but both are a good option if you need to thicken a very thin soup. Pour in 1 cup (60 g) of instant potato flakes for a quick fix. This will add extra potato flavor to your soup, so you don’t have to worry about changing the taste.

What kind of potatoes do you use for potato soup?

Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do.