There's nothing better on a damp and chilly day -- like today--- like a good 'ol pot of soup! Here's a favorite of Zach's... and a good way to use up that Easter ham!
Ham and Potato Soup
1/4 cup butter
1 1/2 cup chopped onion
1 Tbsp minced garlic
1 cup chopped ham
2 Tbsp all purpose flour
3 cups chicken broth
4 cups unpeeled, chopped (cubed) potatoes
1 1/2 cups heavy cream
2 tsp. freshed chopped thyme
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup sour cream
Garnish: additional chopped ham
In a large stockpot, over medium-high heat, melt butter. Add onion, garlic and ham; cook for approximately 4 minutes or until onion is soft and ham begins to brown. Add flour and stir for approximately 1 minute or until well blended. Add broth and stir; cook until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover and cook for 15 minutes or until potatoes are tender. With a potato masher, mash potatoes until only a few chucks remain. You can leave it as chunky as you like. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended.
When serving, garnish with additional chopped ham if desired. We like to eat this with some soft crusty bread so that we can dip it in the soup!
Ham and Potato Soup
1/4 cup butter
1 1/2 cup chopped onion
1 Tbsp minced garlic
1 cup chopped ham
2 Tbsp all purpose flour
3 cups chicken broth
4 cups unpeeled, chopped (cubed) potatoes
1 1/2 cups heavy cream
2 tsp. freshed chopped thyme
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup sour cream
Garnish: additional chopped ham
In a large stockpot, over medium-high heat, melt butter. Add onion, garlic and ham; cook for approximately 4 minutes or until onion is soft and ham begins to brown. Add flour and stir for approximately 1 minute or until well blended. Add broth and stir; cook until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover and cook for 15 minutes or until potatoes are tender. With a potato masher, mash potatoes until only a few chucks remain. You can leave it as chunky as you like. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended.
When serving, garnish with additional chopped ham if desired. We like to eat this with some soft crusty bread so that we can dip it in the soup!
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