Recipe Background
Hearty, creamy ham and potato soup blends familiar flavors with a touch of heat.
This ham and potato soup greets you with a warm, savory aroma that fills the kitchen. As you ladle it into bowls, it’s rich and creamy with hearty chunks of potato and bites of salty ham. The sharp cheddar subtly melts into each spoonful, adding depth without overpowering. The garlic and hint of red pepper flakes give a whisper of heat, elevating the familiar flavors.
Cooking this dish is an exercise in comfort. Watching the butter melt into the olive oil, you’ll find a satisfying rhythm as you sauté garlic and red pepper flakes. Let the flour turn golden—this ensures a thicker, more luxurious base for the soup. As it simmers, the blend of herbs and vegetables creates a fragrant symphony that’s both soothing and inviting.
Sharing this soup feels like offering a warm hug. Topped with a sprinkle of green onions and an extra bit of shredded cheddar, it’s perfect for gatherings or quiet evenings alike. Each bowl offers simple pleasures—a reminder of home, comfort, and the joy of a well-crafted meal.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup all-purpose flour
- 2 pounds Yukon gold potatoes peeled and chopped into 1/2-inch cubes
- 1 medium yellow onion chopped
- 3 medium carrots peeled and chopped
- 3 stalks celery chopped
- 4 1/2 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon
- 2 teaspoons dried parsley
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon pepper plus more, to taste
- 2 cups half-and-half or evaporated milk
- 1 1/2 cups ham cooked and chopped
- 1 cup cheddar cheese freshly shredded, plus more, optional, for garnish
- green onions optional, chopped, to taste, for garnish
Directions
- Melt the butter in the olive oil in a large soup pot over medium-high heat.
- Add the garlic and the red pepper flakes and sauté until fragrant, about 30 seconds.
- Sprinkle in the flour and stir until golden brown, about 1 minute.
- Add the potatoes, the onion, the carrots, the celery, the broth, the chicken bouillon, the parsley, the bay leaves, the oregano, the thyme, the salt, and the pepper.
- Cover the pot and bring the mixture to a boil, then uncover and reduce to a simmer, stirring often, until the potatoes are very tender, about 15-20 minutes.
- Using a potato masher, mash about 1/4 of the potatoes.
- Stir in the half-and-half and the ham and heat through.
- Transfer the soup from the heat, then add 1 cup of the cheese, a handful at a time, until melted, about 4 minutes.
- Discard the bay leaves and season the soup with the salt and the pepper.
- Serve, topped with the green onions and the remaining cheese.
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