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Yields:
4
If you’re a fan of potato soup, you’re going to love this upgrade— loaded with chunks of tender potatoes, salty-sweet ham, and tender vegetables, this creamy soup is the comfort food you know and love, with a little something extra.
And when we say extra, we don't mean extra complex or difficult! Instead, we've added a few non-traditional flavors like white wine to add brightness, and smoked paprika to compliment the natural smokiness of the ham. The best part? This one pot wonder has a super creamy texture without the use of a blender (nope, not even an immersion blender!). Our secret? We keep this soup both creamy and chunky by cooking vegetables in the same butter we then use to make a roux. Once the flour and butter have thickened, we add broth and potatoes and bring them to a boil. Once the potatoes are tender just add a splash of half and half to round out the creaminess and this simple, yet flavorful soup is done!
Made this? Let us know how it went in the comments below.
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Ingredients
- 4 Tbsp.
unsalted butter
- 1
small onion, chopped (around 1 1/4 c.)
- 3
medium carrots, peeled and thinly sliced crosswise (1 c.)
- 2
celery stalks, thinly sliced crosswise (3/4 c.)
- 4
cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
- 1/4 tsp.
smoked paprika
- 1/4 cup
all-purpose flour
- 1 cup
dry white wine, such as Sauvignon Blanc
- 4 cups
low-sodium chicken broth
- 1 lb.
Yukon gold potatoes, peeled and chopped into roughly 1" chunks
- 12 oz.
(3 c.) cooked ham, chopped into small pieces
- 1
bay leaf
- 3/4 cup
half and half
Chopped parsley, for serving
Directions
- Step 1Melt butter in a large pot over medium-high heat. Add the onion, carrot, celery, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until just tender, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant and light golden, about 2 minutes. Add the flour, and cook until lightly toasted, about 1 minute more. Turn heat to high and pour wine into pot. Bring to a boil, and cook until liquid is evaporated, about 3 minutes.
- Step 2Pour broth into the pot and add potatoes, ham, and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, 10 to 12 minutes. Stir half and half into the pot and season to taste with more salt and pepper, if desired. Remove bay leaf and discard. Serve warm topped with parsley and more pepper.
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