Chef John's Ham and Potato Soup

 

You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

prep:20 mins

cook:40 mins

total:60 mins

Servings:4

Yield:4 servings 

 

 

Ingredients:

• 1 ½ pounds Yukon Gold potatoes, peeled and diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 rib celery, diced
• 8 ounces smoked ham, diced
• 3 cloves garlic, sliced
• 3 tablespoons butter
• ¼ cup flour
• 4 cups chicken broth
• 2 cups water
• ½ cup heavy cream
• salt and pepper to taste
• 1 pinch cayenne pepper
• 1 tablespoon chopped fresh chives for garnish

 

 

Directions: 

Step1: 

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Step2: 

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Step3: 

Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.

Step4: 

With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

 

Cook's Notes: 

Any kind of potatoes will work in this recipe.

Keep diced potatoes in cold water until ready to use to prevent browning.

 

Nutrition Info: 

Per Serving:

452 calories; protein 15.8g; carbohydrates 42.3g; fat 24.9g; cholesterol 74.7mg; sodium 863.6mg.