Description
This comforting Ham and Potato Soup features tender Yukon Golden potatoes, savory diced ham, and a creamy broth enriched with cheese and aromatic herbs. Perfect for chilly days, it blends simple ingredients into a thick, flavorful soup that warms the soul.
Ingredients
Scale
Potatoes and Soup Base
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 5 Tablespoons unsalted butter (separated)
- 1 small yellow onion (diced)
- 1 stalk celery (diced)
- ¼ cup flour
- 3 cloves garlic (minced)
- 3 ½ cups low sodium chicken broth
- 2 cups half and half (plus an extra splash)
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 pinch ground sage
- 1 bay leaf
Protein and Garnish
- 2 cups ham (diced)
- 2 cups shredded cheddar cheese
- 2 Tablespoons chives (for garnish)
Instructions
- Prepare Cheese and Half and Half: Shred the cheddar cheese from a block and measure out the half and half. Let both sit at room temperature to ensure smooth melting and mixing later.
- Cook and Mash Potatoes: Peel and cut potatoes into 1-inch cubes. Place in a stock pot and cover with 1 inch of water. Add a pinch of salt and boil gently for 10 minutes until very fork tender. Drain well, then gently mash with 2 tablespoons of butter and a splash of half and half. Set aside.
- Sauté Aromatics: While potatoes cook, melt 3 tablespoons butter in a large soup pot over medium heat. Add diced onions and celery, sauté for 5 minutes until softened. Stir in garlic, dried thyme, onion powder, and ground sage; cook for 1 minute to release flavors.
- Add Flour to Thicken: Sprinkle in the flour, stirring constantly with a silicone spatula for 1 full minute to cook off the raw taste and form a roux base.
- Add Liquids and Simmer: Gradually add the chicken broth and bay leaf, then slowly stir in the half and half. Bring the mixture to a boil, then reduce heat to a simmer.
- Incorporate Mashed Potatoes: Stir the mashed potatoes into the soup pot until fully combined. Remove and discard the bay leaf.
- Blend the Soup (Optional): Remove from heat and use an immersion blender to puree the soup until creamy and smooth. Alternatively, blend in batches using a countertop blender. This step is optional but produces a thick, velvety texture.
- Add Ham and Simmer: Stir in diced ham and return soup to a gentle simmer for 10 minutes to meld flavors and heat the ham through.
- Melt Cheese: Turn off heat. Gradually sprinkle shredded cheese over the warm (not boiling) soup base, stirring continuously until melted and fully incorporated. Taste and adjust seasoning with salt and pepper if desired.
- Garnish and Serve: Ladle soup into bowls and garnish with chopped chives. Serve warm and enjoy.
Notes
- Use low sodium chicken broth to control salt levels in the soup.
- Leaving the half and half and cheese at room temperature helps them blend smoothly without clumping.
- Blending the soup is optional but creates a luxuriously creamy texture.
- For a thicker soup, increase the amount of potatoes or reduce the broth slightly.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
