Potato, Ham and Cheese Soup

The Culinary Science of Creamy Potato Soup

1. Natural Starch Thickening: Simmering diced Russet or Yukon Gold potatoes directly in the broth releases their natural starches, giving the soup a natural body. For an even thicker, creamier texture, you can mash a portion of the potatoes right in the pot before adding the cheese and dairy.
2. Temperature Control for Cheese: Adding shredded cheese to a rolling boil will cause the proteins to seize up and the fats to separate, leaving you with a greasy, grainy soup. Always remove your pot from the heat (or lower it to a bare simmer) before whisking in your cheddar.

Ingredients

• The Base & Aromatics:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced (for color and sweetness)
  • 3 cloves garlic, minced
• The Potatoes & Broth:
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1/2-inch cubes (Yukon Golds hold their shape slightly better; Russets break down for a thicker broth)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 bay leaf, 1/2 teaspoon dried thyme, salt, and freshly cracked black pepper to taste
• The Richness & Ham:
  • 2 cups cooked ham, diced (leftover holiday ham or a thick steak of deli ham works wonderfully)
  • 1.5 cups heavy cream or half-and-half
  • 3 cups freshly shredded sharp cheddar cheese (plus extra for topping)
• The Thickener (Optional):
  • 2 tablespoons all-purpose flour whisked into 1/4 cup melted butter at the start (a traditional blonde roux) to guarantee a rich, velvety body.

Step-by-Step Instructions

1. Build the Flavor Base (The Roux & Veggies)

1. Melt the 1/4 cup of butter in a large Dutch oven or heavy-bottomed soup pot over medium heat.
2. Add the diced onion, celery, and carrots. Sauté for 5 to 6 minutes until softened and fragrant. Stir in the minced garlic and cook for 1 more minute.
3. Optional Roux Step: If you want a thicker soup, sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.

2. Simmer the Potatoes

1. Pour in the chicken broth and drop in the cubed potatoes, bay leaf, thyme, and a pinch of salt and pepper.
2. Bring the liquid to a boil, then reduce the heat to medium-low, cover with a lid, and simmer gently for 15 to 20 minutes, or until the potatoes are fork-tender.

3. Mash for Texture (Optional)

1. For a creamier, thicker soup consistency, use a potato masher to mash about one-third of the tender potatoes directly inside the pot.

4. Add the Ham and Cream

1. Stir in the diced cooked ham and the heavy cream (or half-and-half). Let everything simmer gently uncovered for 5 minutes so the ham warms through and the flavors meld together. Remove the bay leaf.

5. Melt in the Cheese

1. Turn the heat down to low (or turn it off completely).
2. Gradually add your freshly shredded sharp cheddar cheese one handful at a time, stirring constantly until completely melted and smooth into a rich cheese sauce. Taste and adjust salt and pepper if needed.

6. Serve

1. Ladle hot bowls of soup into serving dishes. Top with extra shredded cheddar cheese, crumbled bacon, chopped fresh chives, or green onions.

Pro-Tips for Success

• Shred Your Own Cheese: Just like with quesadillas, pre-bagged shredded cheese is coated with anti-caking agents that hinder smooth melting. Grinding a block of sharp cheddar ensures a velvety, clump-free cheese blend.
• Ham Saltiness Note: Because ham is naturally cured and salty, go easy on adding extra salt to your broth until the end, after the ham has had a chance to release its flavor into the soup.