Cheesy Ham and Potato Soup

by Susan Hanna

I had some leftover Easter ham in the freezer, so I used it to make this delicious soup from NYT Cooking. Cook the vegetables until softened and then add the broth, potatoes and ham. Simmer for about 15 minutes. Meanwhile, melt the butter and add flour and then milk. Whisk and heat until thickened. When the soup is finished simmering, add the milk mixture and heat through. Serve garnished with shredded cheese and chopped scallions.

Serves 6-8.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Free From ham. Check the cheese to make sure it does not contain colour. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil
• ½ white or yellow onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 cups (1L) chicken broth
• 1½ pounds (680 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes (about 4 cups/1L)
• 1½ to 1¾ cups (375 to 437 g) diced cooked ham
• 5 tablespoons (75 ml) unsalted butter
• ¼ cup (60 ml) all-purpose flour
• 2 cups (500 ml) whole milk
• Shredded cheddar, for serving
• Chopped scallions, for serving

Preparation:

1. Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon (5 ml) each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.
2. Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.
3. Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.
4. Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days.

From NYT Cooking