Description
This creamy Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Made with tender Yukon Golden potatoes, savory ham, aromatic herbs, and rich cheddar cheese, this soup blends smooth mashed potatoes and flavorful broth for a thick, satisfying experience. The soup is finished with fresh chives for a hint of brightness, ideal for a warming lunch or dinner.
Ingredients
Scale
Potatoes and Butter
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 5 Tablespoons unsalted butter (separated)
Vegetables and Aromatics
- 1 small yellow Onion (diced)
- 1 stalk Celery (diced)
- 3 cloves Garlic
Thickening and Seasonings
- ¼ cup Flour
- ½ teaspoon onion powder
- ¼ teaspoon Dried Thyme
- 1 pinch ground sage
- 1 bay leaf
Liquids
- 3 ½ cups low sodium Chicken Broth
- 2 cups Half and Half (plus an extra splash)
Protein and Cheese
- 2 cups ham (diced)
- 2 cups shredded cheddar cheese
Garnish
- 2 Tablespoons chives (to garnish)
Instructions
- Prepare Cheese and Half and Half: Shred the cheddar cheese from a block and measure out the half and half. Allow both to sit out at room temperature to blend better into the soup later.
- Cook and Mash Potatoes: Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with 1 inch of water. Add salt and boil gently for about 10 minutes or until the potatoes are very fork tender. Drain the water, then gently mash the potatoes. Stir in 2 tablespoons of butter and a splash of half and half. Set aside the mashed potatoes.
- Sauté Vegetables and Aromatics: While the potatoes boil, melt 3 tablespoons of butter in a large soup pot. Add diced onions and celery, sautéing them for 5 minutes until softened. Add minced garlic, dried thyme, onion powder, and ground sage, cooking for an additional minute to release their flavors.
- Add Flour to Thicken: Sprinkle the flour evenly into the pot and stir continuously with a silicone spatula for a full minute to remove the raw flour taste and create a roux base for the soup.
- Add Liquids and Simmer: Pour in the low sodium chicken broth and add the bay leaf. Slowly stir in the half and half mixture. Bring the liquid to a boil, then reduce the heat to a simmer.
- Combine Potatoes into Soup: Stir the mashed potatoes into the simmering broth until fully incorporated. Remove and discard the bay leaf after blending.
- Blend Soup to Creaminess: Remove the pot from heat and use an immersion blender to blend the soup until very creamy and smooth. Alternatively, blend in batches with a standard blender. This blending step is optional but yields a thick and creamy texture.
- Add Ham and Simmer: Stir in the diced ham and allow the soup to simmer for 10 minutes to blend the flavors and warm the ham thoroughly.
- Melt Cheese and Season: Turn off the heat and gradually add the shredded cheddar cheese. Stir continuously until the cheese melts completely and is incorporated. Taste the soup and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle chopped chives over the soup before serving to add freshness and a pop of color.
Notes
- For a thicker soup, blend more of the potatoes thoroughly before adding the ham.
- Using low sodium chicken broth allows better control of salt level in the final dish.
- Letting dairy ingredients come to room temperature helps prevent curdling and ensures smooth incorporation.
- Vegetarian adaptation: omit ham and use vegetable broth instead.
- Use freshly shredded cheese for better melting compared to pre-shredded varieties.
