Description
This creamy Ham and Potato Soup is a comforting, hearty dish perfect for chilly days. Featuring tender Yukon Gold potatoes, diced ham, and a rich blend of cheddar cheese and spices, it delivers a perfect balance of flavors and textures. The soup is simmered and then blended for a smooth, velvety consistency, making it a satisfying meal for family and friends.
Ingredients
Scale
Vegetables and Aromatics
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 1 small yellow Onion (diced)
- 1 stalk Celery (diced)
- 3 cloves Garlic (minced or finely chopped)
- 2 Tablespoons chives (to garnish)
Dairy and Fat
- 5 Tablespoons unsalted butter (separated)
- 2 cups Half and Half (plus an extra splash for potatoes)
- 2 cups shredded cheddar cheese
Liquids and Broth
- 3 ½ cups low sodium Chicken Broth
Seasonings and Spices
- ¼ cup Flour
- ½ teaspoon onion powder
- ¼ teaspoon Dried Thyme
- 1 pinch ground sage
- 1 bay leaf
- Salt (to taste, added to boiling potatoes and for final seasoning)
- Freshly ground black pepper (to taste, optional)
Protein
- 2 cups ham (diced)
Instructions
- Prepare Cheese and Half and Half: Shred the cheddar cheese from a block and measure out the half and half. Leave both to sit out at room temperature to allow smooth blending and melting later in the recipe.
- Cook and Mash Potatoes: Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Place them in a stockpot and add enough water to cover by about 1 inch along with a pinch of salt. Boil gently for 10 minutes or until the potatoes are very fork tender. Drain thoroughly, then gently mash the potatoes. Stir in 2 tablespoons of unsalted butter and a splash of half and half for creaminess. Set this mashed potato mixture aside.
- Sauté Aromatics: While the potatoes cook, melt 3 tablespoons of butter in a large soup pot over medium heat. Add the diced onions and celery, and sauté for about 5 minutes until softened and fragrant. Add the minced garlic, dried thyme, onion powder, and ground sage, cooking for an additional 1 minute to develop the flavors.
- Add Flour: Sprinkle in the flour and continuously stir with a silicone spatula for a full minute. This cooks off the raw flour taste and helps thicken the soup base.
- Add Broth and Half and Half: Pour in the chicken broth and add the bay leaf. Slowly stir in the half and half. Bring the mixture to a boil, then immediately reduce to a simmer to let the flavors meld and the soup thicken slightly.
- Incorporate Mashed Potatoes: Stir in the mashed potatoes thoroughly to combine them fully into the soup. Remove and discard the bay leaf once it has infused its flavor.
- Blend Soup for Creaminess: Remove the soup pot from heat and use an immersion blender to blend the soup until it reaches a very creamy and smooth consistency. Alternatively, transfer batches to a traditional blender and blend. This step is optional but highly recommended to achieve a thick, velvety texture.
- Add Ham and Simmer: Stir in the diced ham and return the pot to low heat. Let it simmer gently for 10 minutes so the ham heats through and flavors meld.
- Incorporate Cheese: Turn off the heat. Gradually sprinkle the shredded cheddar cheese over the warm (not boiling) soup and stir continuously until the cheese melts completely and combines evenly. Taste the soup and adjust salt and pepper if desired.
- Garnish and Serve: Finish the soup by garnishing with fresh chopped chives. Serve warm and enjoy this comforting, creamy delight.
Notes
- Yukon Gold potatoes are preferred for their creamy texture when cooked and mashed.
- The immersion blender step is optional but creates a smoother, creamier soup. Skip if you prefer a chunkier texture.
- Low sodium chicken broth allows better control of the salt level in the soup.
- Make sure the cheese and half and half are at room temperature to melt smoothly into the soup.
- For a thicker soup, you can add an extra tablespoon of flour during the sauté step.
- The soup stores well and tastes even better the next day after the flavors meld further.
