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If you’re craving a comforting bowl that feels like a warm hug in every spoonful, the Yukon Gold Potato and Ham Soup Recipe is exactly what you need. This hearty soup blends tender Yukon Gold potatoes, savory ham, and a medley of simple vegetables into a creamy, flavorful dish that satisfies both your taste buds and soul. Whether you’re looking for a cozy family dinner or an impressive dish to share, this soup has all the right elements to become one of your all-time favorites.
Ingredients You’ll Need
This recipe relies on straightforward, pantry-friendly ingredients that pack a flavorful punch. Each ingredient plays a vital role, whether providing rich depth, velvety texture, or subtle hints of herbaceous freshness, bringing the Yukon Gold Potato and Ham Soup Recipe to life with every bite.
- 1 tablespoon oil: Provides the perfect base for sautéing vegetables to unlock their natural sweetness.
- 2 large carrots (peeled and cut): Add sweetness and a vibrant orange color that brightens the soup.
- 1 medium onion (chopped): Delivers a gentle aromatic flavor that forms the backbone of the soup’s savory profile.
- 2 celery stalks (sliced): Bring a subtle earthiness and wonderful texture contrast.
- 1 teaspoon salt: Enhances all the flavors and perfectly seasons the broth.
- 1 teaspoon minced garlic: Adds a warm, pungent depth that elevates the entire dish.
- 1 teaspoon dried parsley: Offers herbal brightness for a fresh finish.
- 1/2 teaspoon dried thyme: Imparts a subtle woodsy note that pairs beautifully with ham and potatoes.
- 1/4 teaspoon ground black pepper: Adds a touch of gentle heat and complexity.
- 4 cups reduced-sodium chicken stock: Forms a flavorful yet light soup base that lets the other ingredients shine.
- 900 grams russet or golden potatoes (peeled and diced, about 2 pounds): The star ingredient, these potatoes soften perfectly to create the soup’s creamy body.
- 2 cups cooked ham (diced or pulled apart): Brings a rich, smoky savoriness that makes this soup so satisfying.
- 1 ham bone: Infuses deep, meaty flavor into the stock as it simmers.
- 1/4 cup butter, melted: Creates richness that rounds out the soup’s texture.
- 3 tablespoons plain flour: Used to thicken the soup for that luscious, silky feel.
- 1 ½ cups milk (any type): Adds creaminess and balances the savory ingredients.
- 1 cup grated cheddar cheese: Melts into gooey goodness, introducing a sharp tang and extra comfort.
- Grated cheese and sliced green onions for garnish, as desired: These finishing touches add flavor, color, and a bit of crunch when serving.
How to Make Yukon Gold Potato and Ham Soup Recipe
Step 1: Prepare the Base Vegetables
Start by heating the oil in a large pot over medium heat. Once shimmering, add the peeled and cut carrots, chopped onion, and sliced celery. Sauté gently until the onions become translucent and the vegetables are tender. This step builds the soup’s foundational flavor, turning basic veggies into something wonderfully savory and fragrant.
Step 2: Season and Simmer with Stock
Add salt, minced garlic, dried parsley, dried thyme, and ground black pepper to the pot. Stir everything together before pouring in the reduced-sodium chicken stock. The seasoning layers the soup with herbaceous, aromatic notes that complement the rich ingredients to come. Drop in the ham bone and bring the broth to a gentle boil.
Step 3: Cook the Potatoes
Add the peeled and diced potatoes to the simmering broth. These Yukon Gold or russet potatoes are essential for creating the soup’s signature silky texture once they soften. Let everything cook until the potatoes become fork-tender, soaking up all the rich, smoky flavors simmering with the ham bone and veggies.
Step 4: Incorporate the Ham and Thicken the Soup
Remove the ham bone carefully from the pot. Stir in the diced ham, distributing those meaty chunks evenly throughout the soup. Next, mix melted butter and plain flour in a separate bowl to create a roux, then whisk this mixture into the pot. This technique is key to thickening the soup into a luscious, velvety sensation that hugs each spoonful.
Step 5: Add Milk and Cheese
Slowly pour in the milk while stirring constantly, ensuring a smooth, creamy consistency without lumps. Finally, fold in the grated cheddar cheese until it melts perfectly, enriching the soup with a delicious, cheesy depth that elevates this Yukon Gold Potato and Ham Soup Recipe to a new level of comfort food bliss.
How to Serve Yukon Gold Potato and Ham Soup Recipe
Garnishes
Nothing completes this soup better than a sprinkle of extra grated cheddar cheese and a scattering of sliced green onions. This adds a fresh pop of color and a slight crunch that balances the creamy base, inviting every bite to be as delightful visually as it is on the palate.
Side Dishes
Pair this soup with a fresh crusty bread or warm buttery dinner rolls to soak up every last drop. A simple green salad with a light vinaigrette also works beautifully, adding a crisp, refreshing contrast to the soup’s richness.
Creative Ways to Present
For a fun twist, ladle the soup into hollowed-out sourdough bread bowls, turning your meal into an interactive experience. Alternatively, sprinkle some crispy bacon bits or a dollop of sour cream on top to personalize each serving and add layers of flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for 3 to 4 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. Reheat gently to keep its richness intact.
Freezing
The Yukon Gold Potato and Ham Soup Recipe freezes well for up to 3 months. Be sure to cool it completely before transferring it to freezer-safe containers or heavy-duty freezer bags. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat the soup over low to medium heat on the stove, stirring frequently to prevent scorching. If the soup thickens too much, simply add a splash of milk or broth to loosen it up to your preferred consistency.
FAQs
Can I use other types of potatoes instead of Yukon Gold?
Absolutely! Russet potatoes work just as well and are mentioned in the recipe as an alternative. They break down nicely to create that creamy soup texture, but Yukon Gold potatoes bring a naturally buttery flavor that’s hard to beat.
Is it necessary to use a ham bone?
While not strictly necessary, simmering the ham bone in the broth infuses the soup with a rich, smoky depth that enhances every spoonful. If you don’t have one, you can still use diced ham and the soup will be delicious.
Can I make this soup vegetarian?
You can create a vegetarian version by swapping the ham and ham bone for smoked paprika or liquid smoke to mimic the smoky flavor, and using vegetable stock instead of chicken stock. The texture will be just as comforting!
What kind of cheese works best in this soup?
Cheddar cheese is ideal due to its sharp, tangy flavor and excellent melting quality. However, feel free to experiment with other cheeses like Gruyère or Monterey Jack for a slightly different twist.
Is this soup suitable for meal prep?
Definitely! Its flavor melds beautifully over a day or two, making it perfect for prepping in advance. Just remember to store it properly and reheat gently to preserve its creamy consistency.
Final Thoughts
If you’re looking for a soul-warming, satisfying dish to add to your rotation, the Yukon Gold Potato and Ham Soup Recipe is a must-try. Its rich, creamy profile filled with tender potatoes, savory ham, and a melody of herbs will quickly become a dinner table favorite. Gather your ingredients, get cozy in the kitchen, and enjoy the delicious comfort that this timeless soup brings.
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Yukon Gold Potato and Ham Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Yukon Gold Potato and Ham Soup combines tender potatoes, savory ham, and a rich, creamy broth infused with aromatic herbs. Perfect for a cozy meal, this hearty soup is easy to prepare and serves as a satisfying lunch or dinner option.
Ingredients
Base Ingredients
- 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
Soup Liquids & Starches
- 4 cups reduced-sodium chicken stock
- 900 grams russet or golden potatoes (peeled and diced, about 2 pounds)
Protein & Flavor Enhancers
- 2 cups cooked ham (diced or pulled apart)
- 1 ham bone
Thickening & Dairy
- 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
- Sauté Vegetables: Heat 1 tablespoon of oil in a large pot over medium heat. Add the peeled and cut carrots, chopped onion, sliced celery, and minced garlic. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.
- Add Seasonings and Stock: Stir in salt, dried parsley, dried thyme, and ground black pepper to the sautéed vegetables. Pour in 4 cups of reduced-sodium chicken stock and add the peeled and diced potatoes along with the ham bone. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and simmer uncovered for about 20 minutes, or until the potatoes are tender and the broth is flavorful. Stir occasionally.
- Add Ham: Remove the ham bone from the pot and discard it. Stir in 2 cups of diced or pulled-apart cooked ham. Continue to simmer for 5 more minutes to combine flavors.
- Make Roux: In a separate small saucepan, melt 1/4 cup of butter over medium heat. Once melted, whisk in 3 tablespoons of plain flour and cook for about 2 minutes to form a roux, which will thicken the soup.
- Add Milk and Cheese: Slowly whisk 1 ½ cups of milk into the roux, stirring constantly to avoid lumps. Cook until the mixture thickens, then remove from heat. Stir this creamy mixture into the soup pot.
- Finish Soup: Add 1 cup of grated cheddar cheese to the soup and stir until melted and fully incorporated. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional grated cheese and sliced green onions as desired. Serve hot for a comforting meal.
Notes
- Using reduced-sodium chicken stock helps control the saltiness, but always taste before adding extra salt.
- The ham bone intensifies the soup’s flavor, so avoid substituting it if possible.
- For a thicker soup, you can mash a few of the cooked potatoes with a potato masher before adding the milk mixture.
- If you prefer a smoother texture, blend a portion of the soup before adding the cheese and milk mixture.
- Any type of milk can be used, including whole, skim, or plant-based alternatives, though the creaminess will vary.
