Chef John's Ham And Potato Soup Recipe

Recipe By Slurrp

Chef John's Ham and Potato Soup is a comforting and hearty dish that is perfect for chilly days. This soup is made with tender chunks of ham, creamy potatoes, and flavorful vegetables. The combination of smoky ham and creamy potatoes creates a rich and satisfying flavor. The soup is seasoned with herbs and spices to enhance the taste. Serve this delicious soup with crusty bread for a complete meal.

4.4
12 Rating -
Rate
Non Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Chef John's Ham And Potato Soup
plan
Bookmark

ingredients serve

Ingredients for Chef John's Ham And Potato Soup Recipe

  • 1 tablespoon Butter
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 0.06 cup All Purpose Flour
  • 1 cup Chicken Broth
  • 1/2 cup Milk
  • 1/2 cup Diced Ham
  • 1 cup Diced Potatoes
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 0.13 teaspoon Dried Thyme
  • 1/2 Bay Leaves

Directions: Chef John's Ham And Potato Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, melt butter over medium heat. Add onions, carrots, and celery, and cook until vegetables are softened.
  • STEP 2.Add flour to the pot and cook for a minute, stirring constantly. This will help thicken the soup.
  • STEP 3.Gradually add chicken broth and milk to the pot, stirring constantly. Bring the mixture to a simmer.
  • STEP 4.Add diced ham and potatoes to the pot. Season with salt, pepper, thyme, and bay leaves.
  • STEP 5.Simmer the soup for about 20 minutes or until the potatoes are tender. Remove the bay leaves before serving.
  • STEP 6.Serve the soup hot with crusty bread. Enjoy!

Cooking Tips

  • To make the soup creamier, you can blend a portion of the soup using an immersion blender.
  • If you prefer a chunkier soup, you can leave some of the potatoes and ham in larger pieces.
  • Feel free to add other vegetables like corn or peas for extra flavor and texture.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Garnish the soup with fresh herbs like parsley or chives before serving for added freshness.
Nutrition
value
468
calories per serving
17 g Fat48 g Protein26 g Carbs8 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    48g
  • Carbs
    26g
  • Fiber
    8g

MacroNutrients

  • Carbs
    26g
  • Protein
    48g
  • Fiber
    8g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    4mg
  • Vitamin A
    932mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    61mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    119mg
  • Manganese
    2mg
  • Phosphorus
    377mg
  • Selenium
    41mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp