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Hello, I Cooked this last night and it was phenomenal!! It was so good that I packed some up and shared it with friends at work today. I would like to add that I made a couple of minor changes. I doubled the swiss cheese, and instead of using 1 QT of heavy cream, I used half a quart of heavy cream

Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid.Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring. Add potatoes, reserved liquid, milk, and

Heat butter in a large saucepan over medium-low heat. Add sliced leeks and country ham. Sauté, stirring frequently, until leeks are tender. Add flour and stir until well blended. Add the chicken broth and stir over medium heat until thickened and bubbly. Add potatoes; bring to a simmer.

Ingredients: Butter, Potatoes, peeled and thinly, Sliced, Green onions, sliced, Sweet green pepper,diced, Diced ham, Salt and pepper to taste, Eggs,beaten, Cheddar cheese, shredded, ...

Ham and Cheese Potato Soup 6 cups chicken stock (or bouillion) 1/2 cup celery, chopped 1 cup carrots, grated 8 cups potatoes, diced OR 1 (32-oz) pkg frozen hashbrowns 3/4 cup chopped onions 1/2 teaspoon seasoned salt 1 teaspoon parsley flakes 2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon poultry
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Potato Ham Cheese Soup