Ingredients
Method
- Sauté the Base: In a large pot, melt the butter over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds—be mindful not to brown the garlic.
- Simmer the Potatoes: Add the diced potatoes, chicken broth, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are fork-tender.
- Add the Ham: Stir in the diced ham and continue to cook for another 10 minutes, allowing the ham to heat through and impart flavor into the broth.
- Cream It Up: Pour in the milk, stirring well to combine. Bring the soup back to a gentle simmer, and cook for an additional 5-7 minutes, allowing the soup to thicken slightly. Season with salt and pepper to taste.
- Final Touches: Remove from heat, garnish with fresh parsley, and serve hot.
Notes
- Ham Options: This recipe works well with leftover ham, which adds extra depth of flavor. You can also use fresh ham or even substitute with bacon or sausage if preferred.
- Potato Texture: For a smoother texture, use Yukon Gold potatoes as they break down nicely when cooked. If you prefer more texture, try using Russet potatoes for larger chunks.
- Broth Choices: If you want a richer taste, you can use full-sodium chicken broth, but be mindful of the salt content. Low-sodium broth is a healthier option and gives you more control over seasoning.
- Milk Substitute: If you’re looking for a dairy-free option, swap out the whole milk with almond milk, oat milk, or any plant-based milk of your choice. For extra creaminess, use coconut milk.
- Consistency: For a thicker soup, you can use an immersion blender to blend part of the soup. This will create a creamy base while still leaving some potato chunks for texture.
- Seasoning Variations: Feel free to add extra herbs like rosemary or bay leaves for added flavor complexity. Adjust the seasoning to your preference for salt, pepper, and thyme.
- Storage: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months. Reheat gently to preserve the creamy texture.