Ham and Potato Soup
Creamy soup with ham and potato, garnished with chives and cheese.
Equipment
- medium stockpot
- large stockpot or Dutch oven
- cutting board
- kitchen knife
- cheese grater
- whisk or wooden spoon
Ingredients
- 4 cups russet potatoes - peeled and diced into ¼ inch cubes
- 4 cups chicken stock
- ¼ cup butter - or vegetable oil
- ¼ cup all-purpose flour
- ½ cup onion - finely chopped
- ½ cup celery - finely chopped
- 1 cup cooked ham - diced into ¼ inch cubes
- 1 clove garlic - minced
- 1 tsp kosher salt - more to taste
- 1 tsp black pepper - more to taste
- 2 cups whole milk
- 2 tbsp chives - or green onions, chopped
- ¼ cup cheddar cheese - freshly grated
Instructions
- Add chicken stock and diced potatoes to a medium stockpot and bring to a boil.
- Add butter or oil plus flour to a heavy bottom saucepan or Dutch oven over medium heat. Whisk until a light roux is formed.
- Add onions and celery to the roux. Sauté until tender.
- Add the diced ham and garlic. Sauté for 1-2 minutes, or until garlic is aromatic.
- Add the salt and pepper. Stir and sauté until potatoes are fork tender.
- Add the cooked potatoes and hot chicken stock to the roux mixture. Bring to a boil.
- Add the hot milk, then reduce heat to simmer.
- Simmer, stirring occasionally until soup is thickened to your liking.
- Stir in the chopped chives or green onions. Adjust seasonings.
- Serve hot topped with grated cheddar cheese.
Nutrition
Calories: 246kcal | Carbohydrates: 25g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 727mg | Potassium: 617mg | Fiber: 1g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 1mg
