Chef John's Ham and Potato Soup
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Very good soup. I used 1/2 and 1/2 instead of heavy cream and it was still good. Didn't need any additional salt (as long as you don't use low-sodium chicken broth). Used leftover HoneyBaked Ham, so the soup was slightly sweet, which tasted good! I didn't use any celery either. Next time I make it I will reduce the water to 1-1/2 cups.
This is a great soup. I followed Chef John's recipe adding fresh, large chunks of cauliflower when I added the potatoes. A bowl is a meal. Hearty. The touch of cayenne, which I normally skip in recipes, was perfect.
This was an awesome dish. I seasoned and smoked a big ham shoulder for Christmas deboned it and put the weird shaped pieces in the fridge In a separate container and saved all of the juices from the ham and put in a sealed container in the fridge as well. Next day I chopped up the ham pieces, 1 whole onion chopped small 1 TBS of Preminced garlic, Browned the onions and garlic in 2 TBS of Canola oil. Then took 5 carrots chopped thin, 5 stalks of celery chopped thin, and 5 Golden potato’s CHOPPED BIG. Everything else was as recipe except I didn’t use the heavy cream, cayenne pepper, or the garnish. Put all of it in a crock pot with a liberal amount of Italian season (kinda hooked on that stuff) 1 box of chicken broth and all of the juices (fat skimmed off the top...it floats and hardens in the fridge and is super easy to skim off that way) cooked it 8 hours on low and everyone (2 teenage girls) loved my ham better this way than when it was freshly smoked LOL. Definitely making this everytime I smoke a ham
This soup is like being wrapped in a blanket on a cold winters night!!! I follow the recipe as is, with ony a slight change or two. Being from MN/WI, everything is better with cheese!!!! I usually add a cup or so of shredded sharp cheddar or for a smokier taste with a bland ham I've used smoked gouda. Also, I love thicker soups (the kind you can mop up with bread) so as the soup bubbles on the stove, I take out a cup or so and let it cool slightly. I then puree it in the blender until smooth and then return it to the pot and incorporate it back in. This really releases the starch and thickens it up nicely. **I usually do the last step with any of my cream-based or thicker soups.**
The first few times I made this recipe, I did it by the book (minus the cayenne). With each time after I started just tossing in amounts that seemed right/better to my preference. The second to last time I made it I added red pepper flakes as a substitution to cayenne because then I didn't have to buy another spice. This last time though, I went all out. I added a lot of extra ham, steamed a head of cauliflower prior and used half of it - diced small - added half a bag of frozen corn and pease each. and technically added extra potato (russets) but less than I normally do to make up for the cauliflower addition. I didn't have any cream or half and half today, so just through in like a cup of milk... I don't know, I just poured it from the gallon. And of course pepper flakes/cayenne. This soup, no matter what I do to it, turns out amazingly, and never wrong, and I always have multiple bowls of it a day! This is a keeper!
This is really good soup. I put ham hocks in my pressure cooker for 40 minutes. Made the soup while they were cooking. Then stripped the hocks of all their smokey meat. A hearty soup that fills the tummy.