Best 10 Smokey Cheesy Ham And Tater Soup Recipes

CHEESY HAM AND TOT CUPS

Steps:

• Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
• Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
• Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

EASY SLOW COOKER CHEESY POTATO SOUP WITH HAM

Steps:

• Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
• Cook on Low heat until celery is soft, 4 to 5 hours.
• Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.

CHEDDAR HAM SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

HAM 'N' TATER BAKE

Steps:

• Preheat oven to 350°. Arrange fries in a greased 3-qt. baking dish; layer with broccoli and then ham. Combine soup, milk and mayonnaise until smooth; pour over ham. , Cover and bake 20 minutes. Sprinkle with cheese; bake, uncovered, 20-25 minutes longer or until bubbly.

CHEESY HAM 'N' POTATO SOUP

Steps:

• In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

HAM AND CHEESE SOUP

Steps:

• In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil). Garnish serving with popcorn if desired.

CHEESY HAM 'N' RICE SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.

CHEESY HAM AND TATER BAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-inch baking dish with butter or cooking spray; set aside.
• In a large mixing bowl, whisk the eggs and milk together. Add salt, white pepper and parsley. Add the yellow cheddar cheese, 1 cup of the sharp white cheddar cheese, ham, onions and diced hash browns. Mix thoroughly.
• Pour into the prepared pan and sprinkle the top with the remaining 1 cup of sharp white cheddar cheese.
• Bake for about 45 minutes or until the top is golden brown.

CHEESY BACON, HAM, AND SWISS TATER TOTS® POUTINE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potato nuggets on a baking sheet in an even layer and bake until lightly browned and crisp, about 20 minutes.
• Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
• Top with crumbled bacon and chives. Scatter cheese curds around and serve immediately.

CHEESY HAM AND POTATO SOUP RECIPE

Steps:

• In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
• Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
• Add salt and pepper to taste.
• In a small saucepan, melt butter over medium-low heat.
• Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
• Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
• Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
• Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.