Name: Hearty Beef-Beef Beef Ham Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes); 5 Tablespoons unsalted butter (separated); 1 small yellow Onion (diced); 1 stalk Celery (diced); 1/4 cup Flour; 3 cloves Garlic (minced); 3 1/2 cups low sodium Chicken Broth; 2 cups Half and Half (plus an extra splash for serving); 1/2 teaspoon onion powder; 1/4 teaspoon Dried Thyme; 1 pinch ground sage; 1 bay leaf; 2 cups beef ham (diced); 2 cups shredded cheddar cheese; 2 Tablespoons chives (to garnish)

Beef Beef Beef Ham and Potato Soup is the ultimate comfort food, a soul-warming embrace in a bowl that I find myself craving time and time again. There’s something inherently satisfying about the hearty combination of tender beef, sabeef hamy ham, and fluffy potatoes, all simmered together in a rich, flavorful broth. It’s the kind of meal that transcends seasons, perfect for a chilly evening or when you just need a little pick-me-up. What makes this particular Beef Hamf Beef Ham and Potato Soup so special, though, is the depth of flavor achieved through careful layering of ingredients and a slow, patient simmer. It’s not just a soup; it’s an experience, a taste of home that never disappoints. Get ready to discover a recipe that will become a cherished favorite in your own kitchen.

Ingredients:

2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
5 Tablespoons unsalted butter (separated)
1 small yellow Onion (diced)
1 stalk Celery (diced)
¼ cup Flour
3 cloves Garlic (minced)
3 ½ cups low sodium Chicken Broth
2 cups Half and Half (plus an extra splash for serving)
½ teaspoon onion powder
¼ teaspoon Dried Thyme
1 pinch ground sage
1 bay leaf
2 cups beef beef ham (diced)
2 cups shredded cheddar cheese
2 Tablespoons chives (to garnish)

Preparing the Potatoes

The first step to a truly delightful Beef Hamf Ham and Potato Soup is to properly prepare your potatoes. You’ll want to start by washing your Yukon Golden Potatoes thoroughly. Since we’re aiming for a creamy texture in our finished soup, we’ll be leaving the skins on for added flavor and nutrients, but it’s important they are clean. Once washed, dice the potatoes into ½-inch cubes. Aim for consistent sizing so they cook evenly. Place the diced potatoes in a large pot or Dutch oven and cover them generously with cold water. Add a good pinch of salt to this water – this will season the potatoes from the inside out as they cook. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 10-15 minutes, or until the potatoes are just fork-tender. You don’t want them to be mushy at this stage, as they will continue to cook in the soup. Once tender, carefully drain the potatoes in a colander and set them aside. It’s crucial to drain them completely to avoid a watery soup.

Building the Flavor Base

Now, let’s get started on the heart of our soup’s flavor. In the same pot or Dutch oven you used for the potatoes (no need to wash it!), melt 3 tablespoons of the unsalted butter over medium heat. Once the butter has melted and is slightly shimmering, add your finely diced yellow onion and diced celery. We want to sauté these aromatics until they are softened and translucent, which usually takes about 5-7 minutes. Stir them frequently to prevent sticking and burning. This gentle cooking process releases their natural sweetness and creates a wonderful foundation for the soup. Next, add the minced garlic to the pot. Cook for another minute until fragrant, being careful not to burn the garlic, as burnt garlic can turn bitter.

Creating the Roux and Adding Liquids

With our aromatics softened and fragrant, it’s time to introduce the flour to create a roux, which will thicken our soup beautifully. Sprinkle the ¼ cup of flour evenly over the sautéed vegetables and butter. Stir continuously for about 1-2 minutes, allowing the flour to cook and lose its raw taste. This process helps to eliminate any starchy or gummy texture from the flour. Now, gradually whisk in the 3 ½ cups of low-sodium chicken broth. Pour in a little at a time, whisking constantly to ensure there are no lumps. Once all the broth is incorporated and the mixture is smooth, add the ½ teaspoon of onion powder, ¼ teaspoon of dried thyme, 1 pinch of ground sage, and the bay leaf. Stir well to combine all the spices. Bring this mixture to a gentle simmer, stirring occasionally.

Incorporating the Creaminess and Savory Elements

Once the broth mixture is simmering, it’s time to add the real stars ofBeef Hamr Beef Ham and Potato Soup: the cooked potatoes and beef ham diced beef ham. Add the reserved ½-inch diced Yukon Golden Potatoes to the pot, along with the 2beef hamps of diced beef ham. Stir everything together to distribute them evenly throughout the simmering liquid. Now, it’s time for the creamy element. Pour in the 2 cups of half and half. Stir gently to incorporate it into the soup. Bring the soup back to a very gentle simmer over medium-low heat. It’s important not to boil the soup vigorously once the half and half is added, as this can cause it to curdle. Let the soup simmer gently for about 10-15 minutes, allowing the flavors to meld together and the potatoes to become completely tender and absorb some of the creamy broth. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Finishing Touches and Serving

As the soup reaches its final moments of simmering, it’s time to add the cheese that will make it wonderfully rich and decadent. Reduce the heat to low and gradually stir in the 2 cups of shredded cheddar cheese, a handful at a time. Continue stirring until all the cheese has melted and is completely incorporated into the soup, creating a smooth and velvety texture. Taste the soup and adjust seasoning with salt and freshly ground black pepper if neededbeef hamemember that the beef ham and cheddar cheese are already quite salty, so season cautiously. Discard the bay leaf before serving.Beef Ham serve, ladle the hot Beef Ham and Potato Soup into bowls. For an extra touch of freshness and color, garnish each bowl with the 2 tablespoons of freshly chopped chives. If you desire an even richer soup, you can add an extra splash of half and half to each individual serving. This soup is best enjoyed hot, perhaps with a crusty piece of bread for dipping.

Conclusion:

We hope you’ve enjoyed learning how to make this hearty and satisfying Beef Beef Beef Ham and Potato Soup! This recipe is a fantastic way to use up leftover roast beefbeef hamd ham, transforming them into a comforting meal that’s perfect for a chilly evening or a weekend gathering. The combination of tender beebeef hamsavory ham, and creamy potatoes creates a depth of flavor that is truly irresistible. Don’t be afraid to experiment and make it your own!

For serving suggestions, this soup is wonderful on its own, but it also pairs beautifully with crusty bread for dipping, a simple green salad, or even a dollop of sour cream and a sprinkle of fresh chives for an extra touch of richness and freshness.

When it comes to variations, feel free to add other vegetables like carrots, celery, or peas for added color and nutrients. You could also try different herbs such as thyme or rosemary to complement the savory flavors. Some people even like to add a splash of Worcestershire sauce for an extra umami boost.

We encourage you to give this Beef Beef Ham and Potato Soup a try. It’s a straightforward recipe that yields impressive results, and the delicious aroma that will fill your kitchen is just a bonus! Enjoy creating and savoring this wonderful soup.

Frequently Asked Questions:

CanBeef Hamfreeze Beef Beef Ham and Potato Soup?

Yes, absolutely! This soup freezes exceptionally well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if it seems too thick.

What kind of beef is best for this soup?

Leftover roast beef is ideal, as it’s already tender and full of flavor. However, you can also use cubed stewing beef, browned and cooked until tender before adding it to the soup. The key is to ensure the beef is tender and easily shreddable or bite-sized.

Can I make this soup vegetarian or vegan?

While this recipe is beef hamigned around beef and ham, you could adapt it. For a vegetaribeef hamversion, omit the beef and ham and add hearty vegetables like mushrooms, lentils, or extra potatoes. For a vegan version, use vegetable broth and omit the dairy ingredients, ensuring any garnishes are also vegan.