Ham and Potato Soup
User Reviews
4.9
Ham and Potato Soup
Description
In this soup, Yukon Gold potatoes are boiled until tender, then mashed with butter and a bit of half and half, which enriches the base. Separately, onions and celery are sautéed with garlic, thyme, onion powder, and sage to build flavor. Flour is added and cooked briefly to create a roux, then chicken broth and bay leaf are incorporated followed by the mashed potatoes and diced ham.
The soup is blended partially to a creamy consistency using an immersion blender, balancing velvety texture with some chunks for bite. Cheddar cheese is stirred in at the end, melting smoothly to add richness and depth. Chives garnish the top for a mild onion aroma and color.
Alternative preparation allows cubed red potatoes to cook fully in broth instead of mashing, giving a chunkier texture. This soup stores well refrigerated or can be slow-cooked. Adding warm half and half gradually prevents curdling, and a slow melt of cheese ensures a smooth finish.
Ingredients
- 2 lbs. Yukon Gold potato about 4 medium potatoes
- 5 Tablespoons butter separated, unsalted
- 1 yellow onion diced, small
- 1 talk celery diced
- ¼ cup flour
- 3 cloves garlic
- 3 ½ cups chicken broth low sodium
- 2 cups half and half plus and extra splash
- ½ teaspoon onion powder
- ¼ teaspoon thyme dried
- 1 pinch sage ground
- 1 bay leaf
- 2 cups ham diced
- 2 cups cheddar cheese shredded
- 2 Tablespoons chives to garnish
Instructions
- Shred the cheese from a block, measure out the half and half. Let them all sit out at room temperature.
- Peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 minutes or until very fork tender. Drain, then gently mash. Stir in 2 TBS Butter and a splash of half and half. Set aside.
- While the potatoes boil, melt the 3 TBS butter in a large soup pot and add the onions and celery. Sauté for 5 minutes. Add the garlic, dried thyme, onion powder, and ground sage. Cook for 1 minute.
- Add the flour and use a silicone spatula to stir for 1 full minute to remove the raw flour taste.
- Add the chicken broth and bay leaf. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
- Add the mashed potatoes and stir them until combined into the soup. Discard the bay leaf.
- Remove from heat and use an immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches. Blending is optional but makes the soup so thick and creamy.
- Add in the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.
- Turn off the heat. Sprinkle the cheese gradually over the warm (not hot!) base and stir until melted and combined. Taste and season with salt/pepper if desired.
- Garnish with chives and serve!
Notes
- Red potatoes can be used instead of Yukon Gold if you prefer cubed potatoes that hold their shape in soup.
- For a chunkier soup, add cubed potatoes to simmering broth and cook until tender, about 40 minutes.
- Carefully temper the half and half and add it slowly to avoid curdling when mixing into the soup.
- Cheddar cheese is best added off heat and stirred in gradually to melt smoothly without clumping.
- The soup can be prepared in a slow cooker for convenience, cooking on high for 3-4 hours or low for 7-8 hours.
- Garnish with fresh chives for color and mild onion flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 189mg | 8% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 235mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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