Let’s be real, winter exists for one reason: soup. Specifically, hearty, soul-warming soup that makes you want to curl up with a good book and forget the world. And if you’re anything like me, you’ve probably searched for that perfect recipe that hits all the right notes: creamy, savory, and loaded with flavor. Well, my friend, you just stumbled upon the holy grail. We’re talking about Yukon Gold Potato and Ham Soup, a dish so comforting, it practically gives you a hug from the inside out.
Seriously, this isn’t just any potato soup. This is the Potato Soup you’ll crave on repeat. It leverages the buttery goodness of Yukon Gold potatoes, the deep, smoky essence from a glorious Ham Bone, and a supporting cast of characters that elevate it to legendary status. Ready to dive into how we make this magic happen? IMO, you absolutely are.
Why Yukon Gold Potatoes Are the Real MVP of Soup
Ever wondered why some potato soups turn out perfectly creamy and chunky, while others end up… well, let’s just say a bit sad and mushy? The secret, my friend, lies in the potato choice. And for this Yukon Gold Potato and Ham Soup, the clue is right there in the title.
Yukon Gold Potatoes are simply the best for soup, hands down. Why, you ask? It’s all about their perfect balance of starch and moisture. Unlike their starchy Russet cousins, which are fantastic for mashing but can totally disintegrate into oblivion in a long-simmered soup, Yukon Golds hold their shape beautifully. You get those lovely, tender chunks that provide substance to every spoonful without turning into a gritty mess. Plus, they bring a natural, subtle sweetness and a gorgeous golden hue to your bowl. It’s like they were born for this role, honestly. Who needs a drama queen when you can have a reliable star?
The Unsung Hero: The Mighty Ham Bone
Okay, let’s talk about the Ham Bone. If you’re someone who tosses out that beautiful bone after a holiday ham, we need to have a serious chat. That bone is pure gold, a flavor powerhouse just waiting to transform your next Ham Soup into something spectacular. It’s like getting a bonus round in a video game, but with deliciousness instead of points.
When you simmer a Ham Bone, it releases all those incredible savory, smoky flavors and collagen into your broth. This isn’t just about taste; it also adds a rich body and mouthfeel to the soup that you simply cannot replicate with diced ham alone, no matter how much you try. It’s the difference between a good movie and an Oscar-worthy performance. So, next time you carve up a ham, promise me you’ll save that bone. Your taste buds (and your soup pot) will thank you.
Building the Flavor Foundation: Aromatics and Broth
Every great soup starts with a killer foundation, right? For our Yukon Gold Potato and Ham Soup, we’re talking about the holy trinity of aromatics: Celery, Carrots, and onions. Sautéing these until tender and slightly caramelized builds a depth of flavor that’s just irreplaceable. It’s the unsung hero work that makes everything else shine.
- Celery: Provides a fresh, slightly peppery note and essential aromatic backbone.
- Carrots: Bring natural sweetness and a beautiful color. They play off the savory ham perfectly.
- Onions: The classic foundation, offering a pungent sweetness that melds everything together.
Once your veggies are softened, it’s time for the liquid gold: Chicken Stock or Chicken Broth. Now, some people use these terms interchangeably, and for most home cooking, it’s usually fine. However, there is a subtle difference. Chicken Stock is typically made from bones and has a richer, more gelatinous texture due to the collagen, offering a deeper chicken flavor. Chicken Broth, on the other hand, is usually made from meat and vegetables, resulting in a lighter, more seasoned liquid.
For this particular Ham Soup, I often lean towards Chicken Stock for that extra layer of richness, especially since the ham bone is doing a lot of heavy lifting. But honestly, use a good quality Chicken Broth if that’s what you have; it will still be delicious.
Achieving That Creamy Dream: Thickening the Soup
“Creamy” is the keyword for many a fantastic Potato Soup, but how do you get there without dumping in a gallon of heavy cream (unless, of course, you want to, no judgment here!). There are a few stellar ways to achieve that luscious texture:
The Roux Method
This is a classic for a reason! A roux, made by cooking flour with butter, creates a wonderful base for thickening. After you’ve sautéed your aromatics, you simply whisk in some flour, let it cook for a minute or two to get rid of that raw flour taste, and then gradually whisk in your Chicken Stock or Chicken Broth and milk. This builds a smooth, velvety consistency. It’s a bit of culinary alchemy, turning simple ingredients into something truly luxurious.
The Potato Mash Method
Remember how we talked about Yukon Gold Potatoes holding their shape? Well, they’re also stellar at helping to thicken soup naturally. Once your potatoes are tender, you can mash a portion of them directly in the pot with a potato masher or use an immersion blender to partially puree the soup. This method uses the potato’s natural starches to thicken the soup, giving you that lovely, hearty body without needing extra flour or cream. It’s basically a magic trick, but edible.
The Best of Both Worlds: Combine and Conquer
My personal preference? A combination! I often start with a small roux for that initial silky base and then, once the potatoes are cooked, I’ll take my immersion blender to about a third of the soup. This gives you both the creamy richness from the roux and the hearty, slightly chunky texture from the partially mashed Yukon Gold Potatoes. It’s like having your cake and eating it too, but with soup.
The Glorious Finish: Cheddar Cheese and Other Toppings
What’s a Yukon Gold Potato and Ham Soup without a generous blanket of melted cheese? Honestly, is it even legal? I don’t think so. Cheddar Cheese is the obvious (and correct, IMHO) choice here. Its sharp, tangy flavor cuts through the richness of the ham and potatoes beautifully, adding another layer of irresistible savory goodness.
Here are a few tips for optimal cheesiness:
- Shred Your Own: Pre-shredded cheese often has anti-caking agents that can make your soup a little grainy. Freshly shredded Cheddar Cheese melts smoother and tastes infinitely better.
- Add Off the Heat: Stir in the cheese after you’ve removed the soup from direct heat. This prevents the cheese from becoming oily or clumping. You want a melty, dreamy swirl, not a greasy blob.
- Don’t Be Shy: This is not the time for restraint. Go big or go home!
And hey, while Cheddar Cheese is non-negotiable for me, don’t stop there. Think about these incredible additions for serving:
- Crispy Bacon Bits: Because bacon makes everything better, right?
- Fresh Chives or Green Onions: A pop of fresh green and a hint of oniony bite.
- A Dollop of Sour Cream or Greek Yogurt: Adds a tangy, cooling contrast.
- A Dash of Hot Sauce: For those of us who like a little kick.
My Go-To Yukon Gold Potato and Ham Soup Method (It’s More of a Flow, Really)
Ready for a quick rundown of how I tackle this masterpiece? This isn’t a strict recipe with measurements because, frankly, once you get the hang of it, you just feel it. It’s a conversation, not a textbook.
Step 1: The Ham Bone Brew
First things first, simmer your Ham Bone in water (or a mix of water and some Chicken Broth) with a bay leaf, a few peppercorns, and maybe half an onion for at least an hour, or even two. This extracts maximum flavor. Remove the bone, pick off any remaining ham, and set aside. Strain the broth; that’s your liquid gold.
Step 2: Aromatic Awakening
In a large Dutch oven (because, let’s face it, a good Dutch oven is a kitchen superpower), melt some butter and sauté your diced Celery, Carrots, and onions until they’re nice and soft. Maybe add a clove or two of minced garlic in the last minute, because, garlic! FYI, don’t let it burn; burnt garlic is a cardinal sin.
Step 3: Roux for Richness
Whisk in a couple of tablespoons of flour and let it cook for a minute or two. This is where the magic starts to happen.
Step 4: Liquid Love
Gradually whisk in your homemade ham broth (or store-bought Chicken Stock/Chicken Broth). Keep whisking to avoid lumps. Bring it to a gentle simmer.
Step 5: Potato Perfection
Add your peeled and diced Yukon Gold Potatoes to the pot. Make sure they are roughly uniform in size for even cooking. Simmer until fork-tender, about 10-15 minutes.
Step 6: Creaminess & Ham Time
Stir in some milk (whole milk or half-and-half works best for richness). If you want to thicken further and love a smoother texture, use an immersion blender to partially mash some of the potatoes right in the pot. Stir in the reserved ham pieces.
Step 7: The Grand Finale
Take the pot off the heat. Stir in a generous amount of freshly shredded Cheddar Cheese until it’s completely melted and creamy. Season with salt and freshly cracked black pepper to taste. Remember, the ham can be salty, so taste before adding too much!
Troubleshooting Common Soup Woes (Because We All Do It)
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Soup too Thin? Don’t panic! You have options:
- Mash more potatoes: This is my favorite natural thickener.
- Cornstarch slurry: Mix a tablespoon of cornstarch with a tablespoon of cold water, then slowly whisk it into your simmering soup until it thickens. Easy peasy!
- Roux redux: Melt a little butter, whisk in flour, cook it out, and slowly whisk into your soup.
- Soup too Salty? Add a peeled, cut-up potato and let it simmer for about 15-20 minutes, then remove it. The potato absorbs some of the excess salt. A splash of water or unsalted broth can also help dilute it.
- Potatoes Mushy? Next time, add the potatoes a little later in the cooking process, or choose a potato variety that holds its shape even better. (But again, Yukon Gold Potatoes are usually pretty forgiving!)
Wrapping It Up: Your New Favorite Comfort Food
So there you have it, my fellow food enthusiast! The ultimate guide to crafting a divine Yukon Gold Potato and Ham Soup. It’s more than just a recipe; it’s an experience. This soup isn’t just filling; it’s genuinely comforting, bringing warmth and joy to even the chilliest of evenings. The rich flavors from the Ham Bone, the creamy texture provided by the Yukon Gold Potatoes, the aromatic goodness of Celery and Carrots, the savory depth of Chicken Stock, and that irresistible crown of melted Cheddar Cheese all combine to create something truly special.
Go forth and simmer! I promise you, once you taste this homemade goodness, you’ll wonder why you ever bothered with anything else. What are you waiting for? Your cozy bowl of perfection awaits!
Yukon Gold Potato & Ham Soup
Ingredients
Method
- In a large soup pot, melt butter over medium heat. Add onion, celery, and carrots and sauté for 5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in diced potatoes, ham, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- In a small bowl, whisk together flour and milk until smooth. Slowly pour into the soup while stirring to thicken the broth.
- Simmer for an additional 5–10 minutes, stirring occasionally, until the soup becomes creamy and rich.
- Taste and adjust seasoning if needed. For a thicker texture, mash a few potatoes directly in the pot using a spoon or potato masher.
- Serve hot, garnished with fresh parsley or chives. Add a sprinkle of cheddar cheese for extra richness if desired.
Notes
