Yukon Gold Potato Ham Soup (Print Version)
# Ingredients:
→ Vegetables and Aromatics
01 -
2 large carrots, peeled and cut into slices
02 -
1 medium onion, finely chopped
03 -
2 celery stalks, thinly sliced
→ Soup Base
04 -
1 tablespoon neutral oil
05 -
1 teaspoon salt
06 -
1 teaspoon minced garlic
07 -
1 teaspoon dried parsley
08 -
1/2 teaspoon dried thyme
09 -
1/4 teaspoon ground black pepper
10 -
4 cups reduced-sodium chicken stock
11 -
900 grams Yukon Gold or Russet potatoes, peeled and diced
12 -
2 cups cooked ham, diced or pulled
13 -
1 ham bone
→ Cream Base and Finishing
14 -
1/4 cup butter, melted
15 -
3 tablespoons plain flour
16 -
375 millilitres milk
17 -
1 cup cheddar cheese, grated
18 -
Additional grated cheddar cheese, for garnish
19 -
Sliced green onions, for garnish
# Instructions:
01 -
Heat oil in a large soup pot over medium-high heat. Add the carrots, onion, and celery, and sauté for 4–5 minutes until the onions are softened and translucent.
02 -
Stir in the salt, minced garlic, dried parsley, thyme, and black pepper. Cook for 1 minute to allow the aromatics to become fragrant.
03 -
Add chicken stock, diced ham, ham bone, and diced potatoes to the pot. Scrape the bottom to deglaze. Bring to a simmer, cover, and cook on medium-low heat until the potatoes are fork-tender, about 10 minutes.
04 -
In a separate bowl or measuring cup, whisk the melted butter and flour until a smooth paste forms. Gradually whisk in the milk, ensuring the mixture is lump-free. Microwave in 45–60 second increments, whisking after each, until the mixture has thickened substantially.
05 -
Remove the ham bone, pulling any remaining meat from the bone back into the pot. Stir in the thickened milk mixture and grated cheddar cheese, mixing until the cheese is fully melted and the soup is creamy.
06 -
Ladle the hot soup into bowls and garnish with additional grated cheddar and sliced green onions as desired. Serve immediately.
# Notes:
01 -
Microwave the milk mixture gradually, as it can bubble up rapidly during heating.
02 -
The ham bone imparts depth of flavour and can be omitted for a less pronounced smoky note.