Ham and Potato Soup ¼ cup butter 1 ½ cups chopped onion 1 T minced garlic 1 cup chopped ham 2 T flour 3 cups chicken broth 4 cups, peeled and diced potatoes 1 ½ cups heavy cream ½ tsp dried thyme flakes, or 2 tsp fresh chopped thyme ½ tsp red pepper flakes ½ tsp ground black pepper 1 cup shredded sharp Cheddar cheese ½ 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 chunks remain. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended. Garnish with additional chopped ham, if desired. |
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