Potato Soup (made with ham and cheese).
You may cook Potato Soup (made with ham and cheese) using 13 recipe and 7 steps. Here is how you must cook food it.
Ingredients of Potato Soup (made with ham and cheese)
Inside the food preparation course of action anyone might need some essential seasonings. If right now there is a thing that is lost after that the results is definately not as per your own expectations. To begin, you can get ready some of the seasonings below.
- You must have 16 of small red potatoes, or 8 medium russet, or whatever potatoes enough to equal that.
- You need 1 lb. of box Velveeta Cheese or store brand, whatever flavor you like.
- You require 1-2 of 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.).
- You must have 1 (16 oz.) of container of sour cream, or more depending on if you like it creamy.
- It’s 1/2 cup (1 stick) of unsalted margarine or butter.
- It’s 1 cup of instant mashed potatoes (Idahoan brand is my favorite).
- Prepare 8 cups of 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).
- You need 1 lb. of fresh sliced carrots.
- Prepare 1 cup of sliced celery.
- Prepare 1 lb. of cooked cubed ham (approximately).
- It’s 1 Tbsp. of Italian seasoning.
- You must have of Salt and pepper to taste (optional).
- You must have of Crackers and bacon bits (optional).
Step by step for Potato Soup (made with ham and cheese)
To acquire best final results, please keep to the cooking instructions having these Potato Soup (made with ham and cheese) accurately
- 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..
- Sauté over medium heat, onions and celery in margarine or butter just until tender and add the to the pot..
- 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..
- Add instant potatoes to pot and stir until dissolved..
- Add sour cream to pot and stir..
- 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..
- Sit back and relax, you’re done, enjoy with/without real bacon bits and/or crackers (I like Ritz)..
A variation to test with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins if we do butter, then season with pepper and salt before baking to provide extra crispy, tasty skins that anybody will eat.
Another thing to try if you need to get fancy: when the potatoes are cooked, halve them, scoop your insides, mix that has a beaten egg, grated cheese, pepper and salt, heap the mix back into the skins and return for the oven for the next 15 minutes prior to the tops are golden brown. Supper by itself!
Back in Potato Soup (made with ham and cheese), how to cook with the recipe above? If you’ve not felt factor about these results, you can contribute your special creations to suit your taste.
Source : Cookpad.com