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
Scale
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.
