Ingredients
Method
- Dice the carrots, celery, and onion. Cube the smoked ham and mince the garlic.
- In a large pot over medium heat, melt the butter. Add the diced carrots, celery, and onion, and cook for about 5 minutes until the vegetables begin to soften. Add the cubed ham and garlic, stirring for another 1–2 minutes until fragrant.
- Sprinkle the flour over the vegetables and ham, stirring continuously for about 3 minutes. The flour will thicken the base and remove any raw taste.
- Pour in a splash of chicken broth, stirring constantly to prevent lumps, then add the remaining broth and water. Increase the heat to medium-high, bringing the mixture to a simmer. Let it cook for about 15 minutes to develop the flavors.
- Dice the potatoes into half-inch cubes and add them to the pot. Let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Season the soup with salt, pepper, paprika, and dried thyme. For a heartier consistency, use a potato masher to mash some of the potatoes directly in the pot, creating a creamy base with chunky bits.
- Stir in the heavy cream and reduce the heat to low. Let the soup warm through for about 5 minutes. Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls and garnish with freshly chopped parsley, a dash of paprika, and shredded cheese. Serve with crusty bread for the ultimate comfort meal.
Nutrition
Notes
Pro Tips:
Buy bone-in ham steak instead of deli ham because the bone adds incredible depth to your broth and the meat stays more tender during the long simmer - deli ham just turns rubbery and salty. Use waxy potatoes like red or Yukon Gold, never russets, because they hold their shape during cooking and won't turn your soup into gluey mush like starchy potatoes will. After years of making this, I always brown the ham first in the pot before adding anything else because those caramelized bits on the bottom become the flavor foundation of your entire soup. Add your dairy at the very end off the heat and temper it first with hot broth because direct heat will curdle it instantly, and reheating curdled soup never fixes the grainy texture.
Buy bone-in ham steak instead of deli ham because the bone adds incredible depth to your broth and the meat stays more tender during the long simmer - deli ham just turns rubbery and salty. Use waxy potatoes like red or Yukon Gold, never russets, because they hold their shape during cooking and won't turn your soup into gluey mush like starchy potatoes will. After years of making this, I always brown the ham first in the pot before adding anything else because those caramelized bits on the bottom become the flavor foundation of your entire soup. Add your dairy at the very end off the heat and temper it first with hot broth because direct heat will curdle it instantly, and reheating curdled soup never fixes the grainy texture.
