Description
This comforting Ham and Potato Soup combines creamy Yukon Gold potatoes, savory diced ham, and melted cheddar cheese for a hearty and delicious meal. The soup is thickened with a butter and flour roux and enriched with half and half, infused with subtle herbs like thyme, sage, and a bay leaf. Perfect for chilly days, this rich and creamy soup is garnished with fresh chives to brighten each spoonful.
Ingredients
Scale
Vegetables and Aromatics
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 1 small yellow Onion, diced
- 1 stalk Celery, diced
- 3 cloves Garlic
- 2 Tablespoons chives (to garnish)
Dairy
- 5 Tablespoons unsalted butter (separated)
- 2 cups Half and Half (plus an extra splash)
- 2 cups shredded cheddar cheese
Liquids and Broth
- 3 ½ cups low sodium Chicken Broth
Spices and Herbs
- ½ teaspoon onion powder
- ¼ teaspoon dried Thyme
- 1 pinch ground sage
- 1 bay leaf
Other
- ¼ cup Flour
- 2 cups diced ham
- Salt (to taste, added to potatoes and as needed)
Instructions
- Prepare Ingredients: Shred the cheddar cheese from a block and measure out the half and half. Allow both to sit at room temperature to facilitate melting and blending later.
- Cook Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with 1 inch of water. Add salt and gently boil for about 10 minutes or until potatoes are very fork tender. Drain and gently mash the potatoes. Stir in 2 tablespoons of butter and a splash of half and half, then set aside.
- Sauté Vegetables: While potatoes boil, melt 3 tablespoons of butter in a large soup pot. Add diced onions and celery and sauté for 5 minutes until softened. Add minced garlic, dried thyme, onion powder, and ground sage; cook for 1 minute to release flavors.
- Add Flour: Sprinkle in the flour and stir continuously with a silicone spatula for about 1 minute to cook out the raw flour taste, creating a roux base that will thicken the soup.
- Add Liquids and Herbs: Pour in the chicken broth and add the bay leaf. Slowly stir in the half and half mixture. Bring the soup to a boil, then reduce heat to a simmer.
- Combine Potatoes: Stir the mashed potatoes into the simmering soup until fully combined. Remove and discard the bay leaf.
- Blend Soup: Remove from heat and use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer soup in batches to a blender. Blending is optional, but it creates a thick and velvety texture.
- Add Ham and Simmer: Stir in the diced ham and simmer the soup for another 10 minutes to meld the flavors and heat the ham through.
- Melt Cheese: Turn off the heat. Gradually sprinkle the shredded cheddar cheese into the warm soup base (ensure the soup is not too hot to prevent cheese from clumping) and stir until melted and fully combined. Taste and adjust seasoning with salt and pepper if desired.
- Garnish and Serve: Finally, garnish with chopped chives and serve the soup hot for a comforting meal.
Notes
- Allowing cheese and half-and-half to reach room temperature before adding helps in smooth melting and blending without curdling.
- Gently boiling the potatoes in salted water softens them perfectly for mashing without losing flavor.
- Blending the soup creates a creamy consistency, but you may skip this step if you prefer a chunkier texture.
- Use low sodium chicken broth to control the overall salt level.
- Adjust seasoning after cheese addition, since cheese can add saltiness.
- Leftovers keep well refrigerated for 3–4 days and reheat gently on stovetop.
