Potato broccoli ham and cheese soup
Potato broccoli ham and cheese soup

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, potato broccoli ham and cheese soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Potato broccoli ham and cheese soup is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Potato broccoli ham and cheese soup is something which I’ve loved my entire life.

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To get started with this recipe, we must first prepare a few components. You can cook potato broccoli ham and cheese soup using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Potato broccoli ham and cheese soup:
  1. Prepare 1 head fresh brocolli
  2. Make ready 2 cups finely diced ham
  3. Make ready 1/2 cup diced onion
  4. Prepare 1/2 cup butter
  5. Make ready 1/4 cup flour
  6. Take 1/2 cup white cooking wine
  7. Get 1 cup milk
  8. Get 8 cups potatoes (peeled & chopped)
  9. Prepare 12 cups water
  10. Prepare 2 teaspoons salt
  11. Get 1 teaspoon pepper
  12. Prepare 6 slices American cheese
  13. Prepare 4 ounces velveeta cheese

Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat.

Instructions to make Potato broccoli ham and cheese soup:
  1. Place water potatoes and salt in 8 quart pot. Boil until tender, around 20 minutes. Simutaneously, chop broccoli florets and stem and steam until tender, around 15 minutes.
  2. While boiling potatoes and steaming broccoli, melt butter in pot and cook onions until translucent. Mix flour into butter and onions. Slowly add white cooking wine stirring constantly until it is a smooth consistency.
  3. Remove water from potatoes and add 8 cups to sauce. Stir in milk and bring mixture to a simmer. Slowly add American and velveeta cheese, stirring until smooth.
  4. Add potatoes, ham, broccoli and pepper to the mixture and allow to sit for 5 minutes. Serve with garlic toast.

Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. There's no better way to fight the chill of winter and forget about the snow shovel for a few minutes than to sit down to a piping hot bowl of thick, rich creamy soup. This cheesy potato soup, loaded with cheddar, ham, and broccoli fits that bill perfectly. A warning, though: This soup is not for the timid.

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