Ingredients
Scale
- 3 cups cooked ham, diced
- 4 large Russet potatoes, peeled and cubed
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth or ham stock
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
- Peel your potatoes and cut them into half-inch cubes. Dice the carrots, celery, and onion into uniform pieces to ensure even cooking. Mince the garlic cloves and chop your leftover Christmas ham into bite-sized chunks. Set everything aside so your cooking process flows smoothly.
- Place a large Dutch oven or stockpot over medium heat. Melt two tablespoons of butter and add the onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Add the cubed potatoes and chicken broth to the pot. Increase the heat to bring the liquid to a boil, then reduce it to a simmer. Cover the pot and let it cook for 10 to 15 minutes. You want the potatoes to be fork-tender but not falling apart completely.
- In a separate small saucepan, melt the remaining two tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens into a smooth cream sauce.
- Stir the diced ham and the cream sauce into the main soup pot. Add the dried thyme, salt, and black pepper. Let the soup simmer uncovered for another 5 to 10 minutes. This allows the smoky ham flavor to infuse the broth. Taste the soup and adjust seasonings if necessary.
- Ladle the hot soup into deep bowls. Garnish with a sprinkle of fresh parsley, a pinch of black pepper, or even a handful of shredded cheddar cheese. Serve immediately with crusty bread or warm rolls for dipping.
- Cook Time: 45 minutes