Ham and Potato Soup
Hearty ham and potato soup made with pancetta and ham, aromatic mirepoix, hearty potatoes, and cream with a hint of mustard for warmth and tang.
Servings 4 people
Ingredients
- 1 tablespoon olive or avocado oil
- 4 ounces pancetta , cubed
- 8 ounces cooked ham , cubed
- 1 small onion , diced (about 1/2 cup)
- 2 each each celery ribs , diced
- 1 medium carrot , scrubbed and diced
- 1 tablespoon dried Italian herb blend
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cloves garlic , minced
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 pounds russet potatoes , scrubbed, peeled, and cut into 1/2” cubes
- 2/3 cup half and half
- 1 tablespoon Dijon or honey Dijon mustard
Suggested Toppings:
- Chives
- Parsley
- Shredded cheese
- Bacon pieces
Instructions
- Heat the oil in a 4- to 5-quart soup pot or Dutch oven over medium until the surface shimmers.
- Add the pancetta and saute until much of the fat has rendered and the edges are getting crispy (about 6-8 minutes). Stir in the diced ham.
- Mix in the onions, celery, and carrots, and saute until the onions begin to soften (about 5 minutes).
- Add the butter, flour, and herbs and stir well to mix. Stir in the garlic.
- Pour in the broth, along with the potatoes. Increase heat to medium-high and bring the soup to a boil. Adjust heat down a bit to maintain an active simmer, and cook for 15-20 minutes, or until a cube of potatoes is easily mashed on the side of the pot with a fork.
- Reduce heat to low and stir in the dairy and the mustard.
- Serve with your favorite toppings.