This ham and potato chowder is one of the most comforting soups to make during the winter months. This traditional and homey soup takes little work to prepare and has pieces of ham, cheese, and of course, potatoes. Together, they form a delicious, hot meal for any cold day of the year. Make it once, and you’ll want it again and again!

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Skip ahead:

0:00 Intro
0:39 Preparing the celery and onion
2:42 Slicing the carrots and potatoes
3:57 Adding the herbs and liquid
4:37 Blending the potatoes
6:22 Adding the ham
7:13 Tasting the soup

INGREDIENTS

2 tbsp unsalted butter
1 medium onion, diced
3 ribs celery, diced
3 cloves garlic, minced
1 1/2 tsp kosher salt
3/4 tsp black pepper
2 cups chopped carrots
1 1/2 lb red potatoes, diced
1 sprigs fresh thyme
1 stem fresh rosemary
4 cups chicken stock
1 cup heavy cream
1/2 lb ham, diced
2 cups shredded cheddar cheese

INSTRUCTIONS

In a 6quart stockpot, melt the butter over mediumlow heat. Once the butter is melted, add the celery and onion. Sauté the onion and celery until they are softened but not brown, 46 minutes. Once the mixture is softened, add the garlic, salt, and black pepper. Stir to combine and cook the garlic for 1 minute.

Once the garlic is cooked, add the red potatoes, carrots, thyme, rosemary, and chicken stock. Stir, and bring the soup to a boil. Once the soup is boiling, reduce the heat to a simmer. Cover and simmer the soup until the potatoes are soft, 3545 minutes.

Once the potatoes are softened, remove the rosemary and thyme. Then remove 1 1/2 cups of the potatoes, vegetables, and stock, blend it until it is smooth, and return the liquid to the soup. Add the heavy cream, diced ham, and cheese. Stir and simmer for 10 minutes to allow the ham to heat and the cheese to melt. Once the soup has simmered, the potatoes will break down into the soup, and the blended portion will have thickened the soup slightly.

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