Creamy Ham and Potato Soup
- Chef John Politte
- Oct 18, 2022
- 2 min read
Updated: Aug 28
Creamy ham and potato soup is a comforting soup made with potatoes, onions, garlic, diced ham, and heavy cream. It's easy to make, stores well, and is perfect for lunch or dinner as a main course or side dish.
Creamy Ham and Potato Soup
Ingredients
2 russet potatoes, skin on
½ pound butter, split
10 ounces of ham, small dice
1 onion, small dice
2 ribs of celery, small dice
2 carrots, small dice
1 clove garlic, minced
2 Bay leaves
½ Tablespoon fennel seeds
2 Tablespoons chicken base
1 cup A/P flour
2 cups water
2 cups milk
Salt and pepper to taste
Method
Dice the mirepoix of carrots, celery, and onion, and set it aside in a bowl.
Cut the potatoes into small dice and place them in a bowl, setting them aside.
Cut the ham into small dice and place them in a bowl, setting aside.
In a large stockpot or Dutch oven, sauté the mirepoix and potatoes in half of the listed butter, stirring constantly. Season with a bit of salt and pepper while sautéing.
When the potatoes and carrots begin to soften, add the ham, and continue to stir.
Add the garlic, fennel seeds, and bay leaves and stir until fragrant.
Add the chicken stock and the milk and bring to a boil.
When the soup starts to boil, reduce the heat and simmer for 20 minutes.
While the soup is simmering, prepare a blond roux by melting butter and mixing it with flour.
After simmering the soup, slowly add the roux, using a whisk to incorporate it until the soup thickens.
Season with salt and pepper and serve hot in bowls.