Description
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Ingredients
- 1 ½ pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- 8 ounces smoked ham, diced
- 3 cloves garlic, sliced
- 3 tablespoons butter
- ¼ cup flour
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- salt and pepper to taste
- 1 pinch cayenne pepper
- 1 tablespoon chopped fresh chives for garnish
Instructions
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot
- celery
- onion
- ham
- and garlic; cook and stir for 5-6 minutes
- until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth
- 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes
- stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes
- until potatoes are tender. Skim fat if desired.
- With a potato masher
- mash the soup a few times
- leaving plenty of whole chunks of potato. Season with salt and pepper to taste
- add cayenne if desired
- and add cream. Stir to combine and heat through. Garnish with fresh chives.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4