Ham and Potato Soup Creamy (Print Version)
# Ingredients:
→ Base
01 -
900 grams Yukon Gold potatoes, peeled and cubed
02 -
5 tablespoons unsalted butter, divided
03 -
1 small yellow onion, diced
04 -
1 celery stalk, diced
05 -
60 grams all-purpose flour
06 -
3 garlic cloves, minced
07 -
825 millilitres low sodium chicken broth
08 -
480 millilitres half and half, plus an extra splash
09 -
0.5 teaspoon onion powder
10 -
0.25 teaspoon dried thyme
11 -
1 pinch ground sage
12 -
1 bay leaf
→ Finishing and Garnish
13 -
320 grams ham, diced
14 -
200 grams cheddar cheese, shredded
15 -
2 tablespoons chives, chopped
# Instructions:
01 -
Shred cheddar cheese from a block and measure out half and half. Allow both to come to room temperature.
02 -
Peel and cut potatoes into 2.5 cm cubes. Place in a stock pot, cover with water by 2.5 cm, add salt, and boil gently for 10 minutes until very tender. Drain, gently mash, stir in 2 tablespoons butter and a splash of half and half. Set aside.
03 -
While potatoes cook, melt 3 tablespoons butter in a large soup pot. Add diced onion and celery; sauté for 5 minutes until softened. Add minced garlic, dried thyme, onion powder, and ground sage. Cook for 1 minute.
04 -
Sprinkle in flour and stir constantly for 1 minute to remove any raw flour taste.
05 -
Pour in chicken broth and add bay leaf. Gradually stir in half and half. Bring to a gentle boil, then reduce to a simmer.
06 -
Add mashed potatoes to the soup, stirring until fully integrated. Remove and discard the bay leaf.
07 -
Remove soup from heat. Use an immersion blender to blend until smooth and creamy. Alternately, blend in batches using a countertop blender. This step is optional but recommended for a velvety texture.
08 -
Stir diced ham into the soup. Simmer for 10 minutes or until heated through.
09 -
Turn off heat. Gradually sprinkle shredded cheddar cheese into the warm soup, stirring until fully melted and smooth. Adjust seasoning with salt and pepper to taste.
10 -
Transfer to serving bowls and garnish with chopped chives before serving.
# Notes:
01 -
For a chunkier texture, use cubed potatoes instead of mashing; red potatoes hold their shape well during simmering.
02 -
Leftover ham on the bone adds exceptional depth of flavor if used in place of diced ham.