Homemade Ham and Potato Soup Recipe
User Reviews
5
Homemade Ham and Potato Soup Recipe
Description
Homemade Ham and Potato Soup Recipe features slowly caramelized onions and aromatics like leeks and garlic sautéed in butter, deglazed with chardonnay wine, then combined with diced carrots, celery, and peeled russet potatoes. Chicken stock and heavy cream form the base, thickened with flour whisked in thoroughly. After a slow simmer to develop thickness, large diced ham and fresh parsley are stirred in along with adjustments of salt, pepper, Tabasco, and Worcestershire sauce for nuanced seasoning.
The soup’s richness comes from a balanced blend of ingredients and the lengthy caramelization of onions, offering sweet undertones. The texture is creamy yet chunky with tender potatoes and ham pieces providing chew and substance. It is cooked gently to develop flavor and ensure smooth, thick soup consistency.
This dish works well as a filling lunch or dinner option, especially on cooler days. It pairs nicely with crusty bread or a light salad for contrast. The recipe’s diverse vegetables and seasoning options allow tailoring to taste preferences.
Planning ahead is recommended as the soup can be made one to two days ahead and reheated gently. It stores well in the refrigerator for several days and freezes for longer keeping. If it doesn’t thicken as expected, a slurry of cornstarch and cold water can be whisked in after boiling briefly to improve thickness.
Ingredients
- 4 tablespoons butter unsalted
- 2 yellow onion peeled and small diced
- 1 leek thinly sliced
- 3 garlic finely minced
- ½ cup chardonnay wine
- 3 celery medium-diced stalks
- 1 carrot peeled medium-diced
- 4 russet potato peeled large-diced
- 10 cups chicken stock
- 2 cups heavy whipping cream
- ¾ cup all-purpose flour
- 4 cups ham large-diced
- ¼ cup parsley chopped, fresh
- Tabasco sauce to taste
- Worcestershire sauce to taste
- salt to taste
- black pepper to taste
Instructions
- Add the butter to a large rondeau pot over low heat until melted.
- Next, add the onions and cook until very well caramelized, which will take about 35-40 minutes. Stir every 5-6 minutes.
- After about 20-25 minutes of the onions caramelizing, add in the leeks and garlic and cook for a further 10-15 minutes.
- Deglaze with some white wine and cook until it is au sec, or almost gone. There should be a bout 1 to 2 tablespoons of wine left.
- Add in the carrots and celery and sweat the vegetables on low to medium heat for 3-4 minutes.
- Place in the potatoes and then immediately pour in the chicken stock and heavy cream.
- Slowly sprinkle in the flour while continuing to whisk until it is completely mixed in. I cannot stress this enough, whisk very well.
- Turn the heat to high and bring it to a boil, which will take about 10-15 minutes after you are done whisking.
- Once the soup is very thick, add in the ham, salt, pepper, tabasco, Worcestershire sauce, and parsley, and mix in until combined.
- Serve the soup and garnish with crème fraiche, or sour cream, and chopped chives or sliced green onions.
Notes
- This soup can be prepared 1 to 2 days in advance and reheated before serving to enhance flavors.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months, thawing in the refrigerator before reheating.
- You can substitute yellow onion with sweet or white onions, and russet potatoes with Yukon gold or red potatoes.
- Chicken stock can be replaced with vegetable stock for a different flavor base.
- Heavy cream can be swapped for half and half, noting that it will reduce fat content and richness.
- Use chardonnay white wine or alternatives like sauvignon blanc or pinot grigio for deglazing.
- If the soup is not thickening adequately, mix 3 tablespoons cornstarch with 6 tablespoons cold water and whisk this slurry into the soup after it has boiled for several minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 874mg | 36% |
| Potassium | 778mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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