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Cheesy Ham and Potato Soup

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Course: Main Course, Soup
Keyword: Cheese, Ham, Potato
Prep Time20 minutes
Cook Time1 hour
Servings: 6 people
I originally tried a recipe for a Cheesy Ham and Potato Chowder found on Spicysouthernkitchen.com which turned out well. Despite the taste being good there were flaws in the outcome that I decided my second round of soup would be inspired by the original. Follow the recipe listed below and let me know what you think and if the recipe could be improved in any way!

Equipment

  • 1 Large Dutch oven Any Large pot with a lid will do.

Ingredients

  • 8 slices thick cut bacon sliced
  • 3 cups ham steak diced
  • 2 large leeks diced
  • 3 medium carrots small diced
  • 15 ounces canned sweet corn 1 can, drained
  • 3 red potatoes large diced
  • 3 Tablespoons all purpose flour
  • 4 cups whole milk
  • 1/2 cup sour cream
  • 1 Tablespoon butter
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 8 ounce block medium cheddar cheese shredded

Instructions

  • In a separate pot 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.
  • In a large Dutch oven cook the sliced bacon 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.
  • Melt 1 tablespoon butter in the grease. Add the leeks and carrots to the Dutch oven and cook on medium heat until the carrots are soft.
  • While the carrots are cooking temp the milk by microwaving it until hot but not boiling.
  • Sprinkle the flour over the carrots and leeks and cook for about 1 minute or until the raw flour smell goes away.
  • Remove the pot from the heat 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 until cheese is melted. Add the sour cream. Sprinkle bacon on top. 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.
  • 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.