Ham & Potato Cheesy Soup (Stew)
"This recipe was compiled from many others - there are quite a few already posted here for potato and ham soup but this is a hearty winner! The flavor is stellar and the big pot didn't last once the boyfriend found it! Served with a simple cornbread this is a full meal."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 19
- Yields:
-
1 large pot stew
- Serves:
- 12
ingredients
- 9 yukon gold potatoes
- 2 large idaho russet potatoes
- 2 sweet potatoes
- 32 ounces chicken broth
- 1 (8 ounce) can cheddar cheese soup
- 1 large sweet onion, chopped
- 3 leeks, chopped
- 3 -4 garlic cloves, minced
- 2 hot red chili peppers, minced
- 3 carrots, chopped
- 2 celery ribs, chopped
- 1 1⁄2 cups cooked ham, cubed
- 9 pieces bacon, cooked, chopped
- 1 pint half-and-half cream
- 1 (8 ounce) can sweet corn
- 3 tablespoons cilantro, Chopped
- 1 tablespoon cornstarch
- 2 cups cheddar cheese, shredded
- milk, as needed
directions
- Prepare all veggie and other ingredients: chop veggies, cook bacon etc.
- Boil Yukon’s, Idaho Bakers, Sweet Potatoes till fork tender – 40+ minutes then chop the Bakers and the Yukon’s into bite sized pieces, leave skin on if preferred, set aside.
- Peel the sweet potatoes, toss skin and mash smooth, set aside.
- In a large pot that can hold everything heat the chicken broth & cheddar cheese soup on medium to medium low. Once hot (NO BOILING EVER IN THIS RECIPIE – IT WILL BURN) add mashed sweet potatoes to the broth pot, let thicken.
- In a separate pan sauté the onion for 5 minutes, add the leeks, garlic and hot red chili’s. After they are a bit caramelized add all of them to the broth pot. Cook 15 minutes.
- Add the chopped carrots and celery, cook till all ingredients are tender, about 20+ minutes, keep stirring from time to time.
- Add the remaining Yukon and Baked potato pieces, then the ham and crispy cooked bacon. Heat through. 15 minutes.
- Now add the pint of ½ & ½, canned sweet corn, cilantro & keep stirring. Once all heated again add cornstarch and chedder cheese. Heat through until cheese is all smoothly melted into stew. If broth ever becomes to thick add milk until broth is thickness of preference. Stewlicious! Serve with cornbread & salad.
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RECIPE SUBMITTED BY
I learned how to cook through divine miraculous osmosis. When my mother (a great cook) tried to teach me anything I always ran the other way.
However when I moved away to college it wasnt long until Thanksgiving rolled around. I was hungry and far from home. I decided I would make dinner for all 8 roomates! I called home and asked mom what temperature a 20 pound turkey needed to be cooked at and for how long. She laughed at me. Snubbed I continued with what I remembered from afar. BTW that bird was awesome! Bolstered by that initial success I have soldiered on - through many cooking tragedies and some fantastic mistakes too.
Once a secret closet chef I have stepped out into the open and am happy to share and learn. I love to make new things and attempt recipies I once considered impossible. With my love at my side and his suspicious tasting habits I manage to hold down the stove. :)
I am teaching myself how to pickle right now. Amazingly, my first batch of dilled beans came out great. Mom won a blue ribbon in the fair for pickles once. I must have gotten the genes along with the blessing of cooking osmosis.
