American
Creamy Ham and Potato Soup
Smoky diced ham and tender Yukon Gold potatoes simmer with celery and onion in a lightly thickened milk broth, finished with chives for a savory, spoon-coating soup.
6 servings · 20 minutes prep · 40 minutes cook
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 medium yellow onion, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 1 medium carrot, cut into 1/4-inch dice
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 1/2 teaspoon dried thyme
Potatoes, Ham, and Finish
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 10 ounces cooked smoked ham, cut into 1/2-inch cubes
- 1 1/2 cups whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Diamond Crystal kosher salt, plus more only if needed
- 2 tablespoons thinly sliced chives
Directions
Sweat the Vegetables
- Melt the butter in a Dutch oven over medium heat. Add the onion, celery, and carrot with half the salt. Cook for 7 to 9 minutes, stirring, until glossy and tender but not browned.
- Sprinkle in the flour and cook for 2 minutes, scraping the base continuously, until the vegetables look lightly coated and no dry flour remains; do not let the roux darken.
Simmer the Potatoes
- Whisk in about 1 cup of the stock until smooth, then add the remainder with the thyme and potatoes. Bring just to a boil, reduce to a steady simmer, and cook uncovered for 14 to 18 minutes.
- Check the largest potato cube: a paring knife should enter with only faint resistance while the cube remains intact. If the potatoes are still chalky, simmer in 2-minute increments; avoid a hard boil that erodes them.
Add the Ham and Milk
- Stir in the ham, milk, and black pepper. Cook over medium-low heat for 5 to 7 minutes, until steaming and lightly thickened, without boiling.
- Remove from the heat and rest for 5 minutes. Taste with a piece of ham before adding the remaining salt. Fold in three-quarters of the chives, ladle into warm bowls, and finish with the rest.
