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Per serving
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- 1
Build the base
Melt the butter in a large pot over medium-high heat. Add the diced onion, sliced carrot, and sliced celery with a pinch of salt and pepper. Cook about 8 minutes, stirring often, until the vegetables soften. This trio is cheap and does most of the flavor work.
- 2
Add the aromatics
Turn the heat down to medium. Stir in the minced garlic, Italian seasoning, and ground sage with another pinch of salt and pepper. Cook for 1 minute, just until fragrant.
- 3
Make the roux
Sprinkle the flour over the vegetables and stir constantly for 1 minute. Pour in about 1/4 to 1/2 cup of the broth to deglaze, scraping up the browned bits stuck to the bottom of the pot.
- 4
Simmer
Add the diced potatoes, cubed ham, the rest of the broth, and the bay leaf. Bring to a simmer and cook 10 to 12 minutes, until the potatoes are fork-tender.
- 5
Finish and serve
Stir in the heavy cream and season with salt and pepper to taste. Fish out the bay leaf. Ladle into bowls and top with shredded cheddar and chives if you've got them.
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Creamy Ham and Potato Soup
Created by: BudgetBites
Ingredients
- 5 tbsp butter
- 1 yellow onion
- 1 cup carrots
- 1 cup celery
- 6 garlic
- 1 tbsp Italian seasoning
- 1/2 tsp ground sage
- 5 tbsp all-purpose flour
- 3 cup Yukon gold potatoes
- 2 cup ham
- 4 cup chicken broth
- 1 bay leaf
- 1 cup heavy cream
- salt and pepper
- cheddar cheese
- chives
Instructions
- Build the baseMelt the butter in a large pot over medium-high heat. Add the diced onion, sliced carrot, and sliced celery with a pinch of salt and pepper. Cook about 8 minutes, stirring often, until the vegetables soften. This trio is cheap and does most of the flavor work.
- Add the aromaticsTurn the heat down to medium. Stir in the minced garlic, Italian seasoning, and ground sage with another pinch of salt and pepper. Cook for 1 minute, just until fragrant.
- Make the rouxSprinkle the flour over the vegetables and stir constantly for 1 minute. Pour in about 1/4 to 1/2 cup of the broth to deglaze, scraping up the browned bits stuck to the bottom of the pot.
- SimmerAdd the diced potatoes, cubed ham, the rest of the broth, and the bay leaf. Bring to a simmer and cook 10 to 12 minutes, until the potatoes are fork-tender.
- Finish and serveStir in the heavy cream and season with salt and pepper to taste. Fish out the bay leaf. Ladle into bowls and top with shredded cheddar and chives if you've got them.