October 14, 2010
Fall is Here and the Soup is On: Baked Potato and Ham Soup
The leaves start turning all shades of gold and red and everything in between, and instantly I start craving good soup to warm me from the brisk autumn wind. Even when the wind is 65 degrees F, I'm still dreaming of slippers, puffy vests and a cup of soup, warm between my hands.
In my house, soup is a staple. I make it as a lunch, a starter to a meal or even the meal itself. Somewhere along the road of life, I've decided that while I enjoy many soups, the one I can't say no to is a good baked potato soup. It's like candy to me: sour cream and chive candy.
This is my recipe for baked potato soup. If you want it loaded, simply add cooked Smithfield bacon crumbles and shredded cheese to your toppings.
Baked Potato and Ham Soup
- 4 large Idaho or Yukon Gold potatoes
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 5 cups whole milk
- 3/4 cup cheddar cheese
- 1 cup precooked Smithfield Smoked Ham, cubed
- Kosher salt and black pepper to taste
- 1 cup sour cream
- 1/2 cup chopped green onion
- Top with sour cream and diced chives
Instructions
Peel and dice potatoes. Add water to cover and boil in a large stockpot for 20 minutes or until fork tender. Drain. In the same pot, add the butter and melt over medium-high heat. Whisk in the flour until smooth. Continue to cook the roux until it turns a golden brown color, about 3 minutes. Whisk milk in gradually and continue to cook until thick, approximately 5 minutes. Add in potato cubes, cheese and ham. Stir until cheese melts completely. Add in sour cream and cook just until heated through. Top with sour cream and chives.What are some of your favorite soup recipes?
