Ingredients:
- Base:
- Butter: 4 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Celery: 2 stalks, chopped
- Carrots: 2 large, chopped
- Russet Potatoes: 4 large, peeled and diced
- Cooked Ham: 2 cups, diced
- Broth and Cream:
- Chicken Broth: 4 cups
- Milk: 2 cups
- Heavy Cream: 1 cup
- Flour: 1/4 cup
- Seasonings:
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Thyme: 1/2 teaspoon (dried)
- Garnish:
- Green Onions: 1/4 cup, chopped
- Cheddar Cheese: 1 cup, shredded (optional)
Instructions:
Prepare the Base:
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Stir in the chopped celery and carrots, continuing to cook for another 5 minutes until the vegetables begin to soften.
Add the Potatoes and Ham:
Add the diced potatoes and cooked ham to the pot, stirring to combine with the sautéed vegetables.
Make the Broth:
Sprinkle the flour over the vegetable and ham mixture, stirring constantly to prevent lumps. Cook for about 2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, stirring constantly to ensure a smooth consistency. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the Soup:
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Add the Cream:
Stir in the milk and heavy cream, and season with salt, black pepper, and thyme. Continue to cook for another 5-10 minutes, allowing the flavors to meld together and the soup to thicken slightly.
Adjust Consistency:
If the soup is too thick, add a bit more chicken broth or milk until the desired consistency is reached. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Garnish and Serve:
Serve hot, garnished with chopped green onions and shredded cheddar cheese if desired. Enjoy your creamy, comforting ham and potato soup!
