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
Scale
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.
