potato soup?

Question

have a nice ham bone left over and would like a recipe for potato soup im not all that experienced in the kitchen but can manage with instructions

Answer 1

CREAM OF POTATO AND HAM SOUP

6 med. potatoes
1 sm. onion
8 oz. ham, diced
1 can cream of celery soup
4 tbsp. butter
2 c. milk
Salt and pepper

Peel and dice potatoes and onions; place in large pot; cover with water. Bring to boil, add ham. Simmer until potatoes and onions are tender, about 10 minutes. Add celery soup, butter and milk; simmer until butter is melted. Serve.
May increase or decrease ingredients for size of group.

Answer 2

Chunky potato and ham soup


3 medium red potatoes, peeled, cut in small cubes
2 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
ground black pepper
3 cups milk
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
pepper to taste
PREPARATION:
Directions for chunky potato ham soup.
Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).





Melt butter in a medium saucepan over medium heat. Sauté chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, and milk. Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.
Chunky potato ham soup serves 6 to 8.

Answer 3

"Irish Potato Soup" - 4 servings

2 tbsp. butter or margarine
1 large onion; finely chopped
1/8 tsp. thyme leaves; crushed
4 medium potatoes; cubed
1 cup water
1 tsp. salt
3 cups milk
Chopped parsley

1) In 3-quart saucepan over medium-high heat, in hot butter, cook onion with thyme until onion is tender.
2) Stir in potatoes, water and salt; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.
3) With electric mixer at low speed, beat mixture until smooth. Gradually add milk, stirring occasionally. Over low heat, heat just to boiling, about 10 minutes, stirring occasionally.
4) To serve: Ladle soup into bowls; garnish with chopped parsley. Yields 5 cups.