Chef John's Ham and Potato Soup

211 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (211)

Rate This Recipe
wagsgirl
87

wagsgirl

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 used evaporated fat free milk instead of heavy cream. def a keeper, thanks for sharking

lewisfamily503
67

lewisfamily503

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 salad and maybe rolls with this meal! I did add some instant potatoes to thicken but otherwise I stuck to the recipe and my family loved it! The cayenne definitely added a kick. I added about 1/2 tsp. since it didn't say how much.

DanPhoodie
57

DanPhoodie

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 1/4 looked like too much. I didn't have any heavy cream but half and half seemed to work just fine. I didn't add any cayenne pepper because my toddlers aren't big on spicy just yet. I did a few drops of Franks RedHot (a cayenne pepper sauce) to my bowl however. I'll be making this comfort food regularly.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 467 cal
  • 23%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 1882 mg
  • 75%

Based on a 2,000 calorie diet

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Sweet Potato, Potato, Leek, and Ham Soup