Soup, Main Course
Creamy Ham and Poato Soup
Level: Easy |
Total Time: 50 min |
Yield: 8 servings |
This recipe comes originally from Spicysouthernkitchen.com. Althought I love the recipe, there were some things that I wanted to change. In the end I created an almost original chowder that will leave you feeling satisfied. Just Don’t ask for the amount of calories! Let me know in the comments below what you think and how I might perfect this recipe!
Creamy Ham and Potato Soup
Pin Recipe Print RecipeServings: 8 people
This recipe is a perfect cheesy companion for a cold winter day or whenever you need a hot hearty chowder. The ham, cheese, and potato pair well with a wheat ale or American style lager.
Equipment
- 1 Large Dutch oven
- 1 Large sauce pan
Ingredients
- 8 slices thick cut bacon sliced
- 2 leeks white and light green parts only, thinly sliced
- 3 medium carrots diced
- 15 ounces sweet corn 1 whole can, drained
- 3 tablespoons all purpose flour
- 1 tablespoon unsalted butter you can also use salted butter
- 3 red potatoes I have used creamer potatoes before which work great
- 2 cloves garlic finely minced
- 4 cups milk I use whole milk but you can use whatever you have.
- 2 1/2 cups chicken stock if you have it garlic stock is a great substitute
- 1/2 cup sour cream
- 2 cups ham steak diced
- 8 ounces sharp cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- In a separate large sauce pan, add the potatoes to salted water and boil until partially cooked. make sure the potatoes are fork tender but not completely done. When the potatoes are done drain the water and set aside.
- While the potatoes are cooking, in a large Dutch oven cook the sliced bacon over medium heat until the fat is well rendered and the meat is crispy. Remove with a slotted spoon and set aside. Leave the bacon grease in the pot.
- Add 1 tablespoon butter in the remaining grease. Add the leeks and carrots to the Dutch oven and cook until the carrots are soft.
- Add the garlic and cook for one more minute.
- While the carrot mixture is cooking, temp the milk by microwaving it until hot but not boiling.
- Sprinkle the flour over the carrots and leek mixture and cook for about 1 minute or until the raw flour smell goes away.
- Remove the Dutch oven from the heat temporarily, and stir in the stock. Gradually add the hot milk making sure it does not boil too much. Add the corn, salt, pepper, paprika, garlic powder. Return to the heat and bring to a simmer
- Simmer 10 – 15 minutes. Add the potatoes to pot and continue to cook for 5 – 10 minutes or until the potatoes have finished cooking.
- Turn heat to low and stir in ham and cheese a handful at a time until all the cheese is melted. Add the sour cream. Garnish with bacon. Serve.
Notes
- My main problem with the original recipe was that by the time the potatoes were cooked they easily broke down into the soup making it thick and starchy. Cooking the potatoes most of the way in a separate pot made the consistency stand out While I realize cooking the potatoes in the same pot works for some people the starchy flavor threw me off which brings me to my second point.
- I wanted the finishUed product to be thick and creamy which made me think back to my favorite white chili recipe. By adding the sour cream and immediately serving you not only lower the soup to eating temperature, but you also add a thick, creamy texture.
- The original recipe had you adding 3 cups of milk to the mixture but the final product had so many ingredients it did not have enough liquid.
- I decided that the recipe would be better by adding sweet corn to the mixture which added to the flavor and appeal of the dish.
- The corn and leeks add a sweetness to the dish. If sweetness is not desired use white onions and omit the corn.
- You can use whatever cheese you like best but I would suggest using only fresh grated cheese versus pre-grated chese since it melts better.
- 2% milk can be substituted for whole milk depending on which you have.
- 1-1/2 cups felt like it was too thick so 1 additional cup if needed depending on taste.
- Peeled Russet potatoes can be subbed for Red Skin Potatoes.
- Medium to sharp cheddar (or other melting cheese) is the best for flavor. Extra sharp cheddar has too little moisture and does not melt as well as regular sharp.