Ham and Potato Soup: A Comforting Classic
This creamy, dreamy ham and potato soup is the ultimate comfort food. Perfect for a chilly evening or a cozy weekend brunch, this recipe is easy to follow and yields a delicious, hearty soup that's sure to become a family favorite. We'll cover everything from selecting the best ingredients to mastering the perfect creamy consistency. Let's dive in!
Ingredients You'll Need:
This recipe serves 6-8 people. Feel free to adjust the quantities based on your needs.
- 1 tablespoon olive oil: For sautéing the aromatics. You can substitute with butter or another cooking oil.
- 1 medium onion, chopped: Adds a savory base to the soup. Yellow or white onions work best.
- 2 carrots, chopped: Provides sweetness and a beautiful color.
- 2 celery stalks, chopped: Adds a subtle earthy flavor and texture. This is a classic mirepoix component!
- 1 pound Yukon Gold potatoes, peeled and cubed: These potatoes offer a creamy texture perfect for soup. Russet potatoes can also be used, but they may result in a slightly less creamy consistency.
- 8 cups ham broth: Using ham broth significantly enhances the ham flavor. You can substitute with chicken broth and add diced ham.
- 1 cup diced ham: Leftover ham works perfectly! Consider using a variety of cuts for texture.
- 1 teaspoon dried thyme: A fragrant herb that complements the ham and potatoes beautifully.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Freshly ground black pepper is always preferred.
- 1/2 cup heavy cream or milk: For extra creaminess (optional, but highly recommended!).
Step-by-Step Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add potatoes and broth: Stir in the potatoes and ham broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Incorporate the ham and seasonings: Add the diced ham, thyme, salt, and pepper. Simmer for another 5 minutes to allow the flavors to meld.
- Blend for creaminess (optional): For a smoother, creamier soup, carefully use an immersion blender to partially or fully blend the soup. Alternatively, you can carefully transfer portions of the soup to a regular blender. Always vent the blender lid to avoid pressure build-up.
- Stir in the cream: If using, stir in the heavy cream or milk and heat through. Do not boil.
- Serve and enjoy: Ladle the soup into bowls and serve hot. Garnish with fresh parsley, chives, or a dollop of sour cream if desired.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add other vegetables: Leeks, parsnips, or green beans would be delicious additions.
- Make it a complete meal: Add cooked pasta, barley, or rice for a more substantial soup.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
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