Ham and Potato Soup Recipe - Ham and Potato Chowder

Ingredients

• 2 tablespoons Butter (unsalted, cut into small pieces)
• 1 cup Onion (diced, about 1 medium onion)
• 1/2 cup Carrot (diced)
• 1/2 cup Celery (diced)
• 2 cloves Garlic (sliced, not minced)
• 2 cups Ham (leftover ham, diced about same size as vegetables)
• 2 tablespoons All-Purpose Flour (for the roux)
• 4 cups Chicken Broth (cold, low‑sodium if possible)
• 2 cups Water
• 2 medium Yukon Gold Potatoes (peeled, cut into 1/4‑inch cubes, kept in cold water until used)
• 1/2 cup Heavy Cream (adds richness at the end)
• to taste Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Cayenne Pepper (optional, for a little heat)
• 2 tablespoons Fresh Chives (chopped, optional garnish)

Instructions

1. Dice vegetables and ham

   Dice the onion, carrot, celery, and leftover ham into roughly uniform 1/4‑inch pieces. Slice the garlic cloves.

   Time: PT5M

2. Sweat vegetables and ham in butter

   Place the soup pot over medium heat, add the butter, and melt until it turns a light golden color. Add the diced vegetables, ham, and sliced garlic. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5‑6 minutes.

   Time: PT6M

3. Make the roux

   Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour in the butter and veggies for about 3 minutes, stirring constantly, until the mixture is lightly golden and smells nutty.

   Time: PT3M

4. Add broth and water

   Slowly drizzle in the cold chicken broth while stirring to prevent lumps (hot roux, cold stock). Once the broth is incorporated, add the 2 cups of water and stir well.

   Time: PT5M

5. Simmer the base

   Increase the heat to medium‑high and bring the soup to a gentle simmer. Let it simmer for 15 minutes to develop flavor.

   Time: PT15M

6. Prep potatoes

   While the soup simmers, peel the Yukon Gold potatoes and cut them into 1/4‑inch cubes. Place the diced potatoes in a bowl of cold water to keep them from browning.

   Time: PT5M

7. Add potatoes and finish cooking

   Drain the potatoes and add them to the simmering soup. Continue to simmer for another 15 minutes, or until the potatoes are tender enough to be lightly mashed with a spoon.

   Time: PT15M

8. Mash a few potatoes for thickness

   Using a potato masher, press 8‑12 potato cubes directly in the pot to release starch, creating a thicker, richer texture while still leaving plenty of chunks.

   Time: PT2M

9. Season and finish with cream

   Stir in the cayenne pepper, black pepper, and a splash of heavy cream. Heat through for about 30 seconds; the cream should be warmed but not boiled.

   Time: PT2M

10. Serve

    Ladle the soup into bowls, garnish with chopped fresh chives if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g