This rich, creamy, and hearty soup is the ultimate comfort food, packed with tender chunks of potatoes, savory ham, and aromatic herbs.
Ingredients:
4 large Yukon Gold or Russet potatoes, peeled and diced
2 cups cooked ham, cubed
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream (or half-and-half)
4 tablespoons unsalted butter
\frac{1}{3} cup all-purpose flour
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
Sauté the Aromatics:
In a large Dutch oven or heavy-bottomed soup pot, melt the unsalted butter over medium heat.
Add the diced yellow onion and minced garlic, sautéing for about 3 to 4 minutes until the onions become translucent and fragrant.
Create the Roux:
Sprinkle the all-purpose flour directly over the sautéed onions and butter.
Stir constantly for about 1 to 2 minutes to cook out the raw flour taste, forming a smooth base.
Simmer the Soup Base:
Gradually pour in the chicken broth while whisking continuously to prevent any lumps from forming.
Add the diced potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
Add Cream and Ham:
Stir in the cubed cooked ham and pour in the heavy cream.
Season with salt and freshly ground black pepper to taste. Let the soup simmer uncovered for another 5 to 8 minutes until heated through and slightly thickened.
Garnish and Serve:
Ladle the warm, creamy soup into bowls.
Garnish generously with freshly chopped parsley and an extra crack of black pepper on
top. Serve warm and enjoy!
