Chef John's Ham and Potato Soup

Chef John's Ham and Potato Soup

245
Chef John 21373

"You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course."

Ingredients

1 h {{adjustedServings}} servings 467 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1785 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Notes:
  • Any kind of potatoes will work in this recipe.
  • Keep diced potatoes in cold water until ready to use to prevent browning.
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Reviews

245
  1. 317 Ratings

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yum yum yum! made almost exactly to the recipe and was very good. The only change I made was to saute the vegies in water instead of butter in order to reduce the fat and calories. I also use...

VERY good! I doubled the recipe because it said it made four servings. SERIOUSLY? How big are those servings? I have SO much soup left over. It's very rich also so I recommend just a light s...

I made this with very few modifications and it turned out superb. I used my own homemade chicken stock and ham stock which I had leftover in the freezer. I used a little less flour just because ...