WATCH: How to make Creamy Ham and Potato Soup
Step 1: Sauté the aromatics. Sauté the chopped onions, carrots, and celery in butter and olive oil until the onions are tender. Add garlic, red pepper flakes (if using), and sauté for 30 seconds.
Step 2: Make the roux. Sprinkle the flour over the veggies and cook for an additional minute while stirring to cook out the raw flour taste and smell.
Step 3: Add the remaining ingredients. Add the potatoes, chicken broth, chicken bouillon, and all seasonings.
Step 4: Simmer. Cover the pot to help bring it to a boil more quickly. Then, remove the lid and reduce the heat to a simmer. Simmer, uncovered, until the potatoes are very tender.
Step 5: Partially mash the potatoes. Using a potato masher, mash about a third of the potatoes (don’t worry the other veggies won’t really mash that much). This makes the soup so creamy!
Step 6: Add the ham and half and half. Stir in half and half and ham and heat through. Add cheese a handful at a time until melted.
Step 7: Taste and serve. Taste and season with salt and pepper to taste, if desired. I like to garnish individual bowls with more shredded cheddar and chopped green onions.
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