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Hearty Yukon Gold Potato and Ham Soup Recipe

Hearty Yukon Gold Potato and Ham Soup Recipe
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4.7 from 520 reviews

This Hearty Yukon Gold Potato and Ham Soup is a soul-warming classic that brings together tender potatoes, savory ham, and aromatic vegetables in a creamy broth. It’s a comforting, wholesome meal that’s perfect for chilly evenings and easy enough for a weeknight dinner. With its rich flavors and satisfying texture, this soup is sure to become a family favorite.

Ingredients

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Vegetables

  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced

Proteins

  • 2 cups cooked ham, diced

Broth & Cream

  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream

Flavorings & Seasonings

  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Optional Garnishes

  • 2 tablespoons fresh parsley, chopped
  • Shredded cheddar cheese

Instructions

  1. Prepare the Vegetables and Ham – Begin by peeling and dicing the Yukon Gold potatoes. Chop the onion, celery, carrots, and dice the cooked ham into bite-sized cubes. Mince the garlic and set all the prepped ingredients aside for easy access.
  2. Sauté Aromatics – In a large pot or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrot, and cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the garlic and cook for another minute until fragrant.
  3. Add Potatoes, Ham, and Seasonings – Stir in the diced potatoes and ham, then sprinkle in the dried thyme. Place the bay leaf in the pot and season lightly with salt and pepper at this stage.
  4. Simmer with Broth – Pour in the chicken broth, ensuring that the vegetables are just covered. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
  5. Add Milk and Cream – Remove the bay leaf. Pour in the milk and heavy cream, stirring gently to combine. Cook for 5 more minutes, making sure the soup is heated through but not boiling.
  6. Adjust and Serve – Taste and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and, if desired, top with a sprinkle of fresh parsley and shredded cheddar cheese for extra flavor and a pop of color.

Notes

  • If you prefer a creamier texture, use an immersion blender to partially puree the soup before adding the cream.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Swap cheddar cheese for other shredded cheese, or skip it for a lighter option.
  • For extra smokiness, use smoked ham.

Nutrition

Find it online: https://easy-tapas-recipes.com/hearty-yukon-gold-potato-and-ham-soup-recipe/