If you’re searching for a cozy, flavorful meal that feels like a warm hug on a chilly day, look no further than the Yukon Gold Potato and Ham Soup Recipe. This hearty soup combines tender potatoes, savory ham, and a creamy broth that comforts and delights with every spoonful. It’s a perfect balance of simple ingredients coming together to deliver something truly special and satisfying. Whether you’re cooking for family or hosting friends, this soup promises to be a crowd-pleaser that’s as delicious as it is easy to make.
Ingredients You’ll Need
The magic of the Yukon Gold Potato and Ham Soup Recipe lies in its straightforward ingredients, each thoughtfully chosen to add depth, texture, and color. From fresh vegetables to fragrant herbs and rich dairy, every component plays an important role in creating that perfect bowl of comfort.
- 1 tablespoon oil: This is your starting point for sautéing the vegetables and building flavor.
- 2 large carrots (peeled and cut): Adds natural sweetness and vibrant color to the soup.
- 1 medium onion (chopped): Brings a savory base with gentle aromatic notes.
- 2 celery stalks (sliced): Provides crispness and a subtle earthiness.
- 1 teaspoon salt: Essential for seasoning and enhancing all the flavors.
- 1 teaspoon minced garlic: Infuses the soup with a warm, slightly pungent aroma.
- 1 teaspoon dried parsley: Offers a fresh, herbaceous touch without overpowering.
- 1/2 teaspoon dried thyme: Contributes an earthy, slightly minty nuance.
- 1/4 teaspoon ground black pepper: Adds a gentle kick and depth.
- 4 cups reduced-sodium chicken stock: Creates a savory and rich soup base without excess saltiness.
- 900 grams russet or golden potatoes (peeled and diced, about 2 pounds): Yukon Gold potatoes bring a creamy texture and buttery flavor that’s key for this recipe.
- 2 cups cooked ham (diced or pulled apart): Adds hearty, smoky bites that complement the creamy potatoes perfectly.
- 1 ham bone: Imparts extra depth and richness to the broth while simmering.
- 1/4 cup butter, melted: Ensures a silky finish and smoothness when combined with flour.
- 3 tablespoons plain flour: Thickens the soup to the perfect creamy consistency.
- 1 ½ cups milk (any type): Adds creaminess and rounds out the flavors beautifully.
- 1 cup grated cheddar cheese: Melts into the soup for an irresistible, cheesy delight.
- Grated cheese and sliced green onions for garnish, as desired: Elevate each serving with fresh and cheesy toppings.
How to Make Yukon Gold Potato and Ham Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the tablespoon of oil in a large pot over medium heat. Add the diced carrots, chopped onion, and sliced celery. Cook these together until they soften and release their natural sweetness, around 5 to 7 minutes. This step lays a fragrant and flavorful foundation for your soup that you’ll love.
Step 2: Season and Add Garlic and Herbs
Sprinkle in the salt, minced garlic, dried parsley, dried thyme, and black pepper. Stir everything well and cook for another minute until the garlic is fragrant. These simple seasonings elevate the base, adding layers of aroma and taste that will shine throughout the soup.
Step 3: Pour in the Chicken Stock and Potatoes
Now it’s time to add your reduced-sodium chicken stock along with the diced potatoes and ham bone. Bring this mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes, or until the potatoes are tender. The ham bone infuses the broth with incredible depth, taking the flavor to the next level.
Step 4: Prepare the Roux
While the soup simmers, melt the butter in a separate pan and stir in the plain flour. Keep stirring over medium heat to create a smooth roux, cooking for about 2 minutes without letting it brown. This roux will thicken the soup and give it that luscious, creamy texture we all adore.
Step 5: Combine Roux and Milk, Then Add Ham and Cheese
Slowly whisk the milk into the roux until it’s smooth and slightly thickened. Pour this mixture into the soup pot and stir well. Add the diced cooked ham and grated cheddar cheese, letting the cheese melt completely into the warm soup. This final combination transforms your soup into a rich, velvety masterpiece.
How to Serve Yukon Gold Potato and Ham Soup Recipe
Garnishes
A sprinkle of extra grated cheddar cheese and freshly sliced green onions makes for the perfect finishing touch. These garnishes add pops of color and bursts of fresh flavor that complement the creamy soup beautifully.
Side Dishes
This soup pairs wonderfully with a crisp green salad, crusty bread, or even warm garlic rolls. The contrasting textures and flavors in the sides help balance and round out your comforting meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or mini cast iron skillets. You could also top it with a dollop of sour cream or a sprinkle of bacon bits for an extra indulgent experience that guests will adore.
Make Ahead and Storage
Storing Leftovers
Cool the soup completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 3 days, making it a great option for quick lunches or dinners during your busy week.
Freezing
You can freeze the Yukon Gold Potato and Ham Soup Recipe in freezer-safe containers for up to 2 months. Just be sure to leave some room at the top to allow for expansion and thaw it overnight in the fridge before reheating.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. If it feels too thick, add a little extra milk or broth to reach your preferred consistency. This soup warms up beautifully without losing its creamy charm.
FAQs
Can I use a different type of potato for this soup?
While Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, russet potatoes work well too. Avoid waxy potatoes like red potatoes as they may not break down enough to create that perfect creamy consistency.
Is it necessary to use a ham bone?
The ham bone adds wonderful depth and richness to the broth, but if you don’t have one, using extra diced cooked ham will still make a tasty soup. Just consider adding a bit more seasoning to boost the flavor.
Can I make this soup dairy-free?
Absolutely! Substitute milk with a plant-based alternative like oat or almond milk and swap the cheddar cheese for a dairy-free variety. The soup will still be delicious and creamy with these adjustments.
How thick should the soup be?
It should be creamy and slightly thickened but still spoonable and smooth. The roux and cheese work together to achieve this, so if your soup seems too thin, simmer a bit longer or add a touch more flour slurry.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in corn, peas, or even kale for added nutrition and variety. Just be mindful of cooking times so all the veggies reach the perfect tenderness together.
Final Thoughts
This Yukon Gold Potato and Ham Soup Recipe is truly one of those dishes that brings warmth and comfort to any table. With its creamy richness, hearty chunks of ham, and the subtle sweetness of fresh vegetables, it’s a recipe that invites you back for seconds. Don’t hesitate to give it a try—you’ll find it becomes a beloved favorite in your kitchen just like it has in mine!
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Yukon Gold Potato and Ham Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Yukon Gold Potato and Ham Soup is a comforting blend of tender potatoes, savory ham, and rich cheddar cheese, simmered to perfection for a creamy and flavorful meal. Ideal for chilly days, the soup combines classic ingredients with simple preparation, delivering a satisfying dish that serves four.
Ingredients
Soup Base
- 1 tablespoon oil
- 2 large carrots, peeled and cut
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 4 cups reduced-sodium chicken stock
Main Ingredients
- 900 grams russet or Yukon Gold potatoes, peeled and diced (about 2 pounds)
- 2 cups cooked ham, diced or pulled apart
- 1 ham bone
Thickening and Finishing
- 1/4 cup butter, melted
- 3 tablespoons plain flour
- 1 ½ cups milk (any type)
- 1 cup grated cheddar cheese
Garnish
- Grated cheese, as desired
- Sliced green onions, as desired
Instructions
- Prepare the vegetables: In a large pot, heat the tablespoon of oil over medium heat. Add the peeled and cut carrots, chopped onion, and sliced celery. Sauté until the vegetables soften, about 5-7 minutes, stirring occasionally to prevent sticking.
- Add seasonings and garlic: Stir in the salt, minced garlic, dried parsley, dried thyme, and ground black pepper. Cook for an additional minute until fragrant, ensuring the spices bloom in the hot oil.
- Combine broth and potatoes: Pour in the reduced-sodium chicken stock and add the peeled and diced russet or Yukon Gold potatoes to the pot. Stir to combine all ingredients.
- Add ham and ham bone: Add the diced or pulled-apart ham along with the ham bone to infuse the soup with rich ham flavor. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the soup: Let the soup simmer gently for 25-30 minutes, or until the potatoes are tender and the flavors meld. Stir occasionally to prevent sticking. Remove the ham bone after simmering.
- Make the roux: In a separate small saucepan, melt the butter over medium heat. Whisk in the plain flour and cook the mixture for 2-3 minutes, stirring constantly, until it forms a smooth roux with a light golden color.
- Thicken the soup: Gradually whisk in the milk to the roux, continuing to stir until the mixture is smooth and slightly thickened. Slowly pour this milk mixture into the simmering soup, stirring continuously to combine and thicken the soup base.
- Add cheese and finish: Stir in the grated cheddar cheese until melted and fully incorporated, creating a creamy texture. Adjust seasoning with additional salt and pepper if needed.
- Serve and garnish: Ladle the hot soup into bowls and garnish with extra grated cheese and sliced green onions as desired. Serve immediately for a delicious, warming meal.
Notes
- For a smoother texture, you can partially blend the soup before adding the milk and cheese.
- Low-sodium chicken stock helps control the saltiness since ham and cheese add additional salt.
- Feel free to substitute the ham bone with a ham hock or omit it if unavailable; just add a bit more diced ham for flavor.
- This soup reheats well and can be stored in the fridge for up to 3 days.
- Use Yukon Gold potatoes for a creamier texture or russet potatoes for a fluffier consistency.
- Adjust the milk type (whole, skim, or plant-based) according to dietary preference.
