Emulsifier Free Ham and Potato Soup
Total time55 min
Prep time15 min
Cook time40 min
4.7(30)
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Learn more →Ingredients
6 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 2 lbs yukon gold potatoes, peeled and cut into ¾-inch cubes
- 2 cups diced cooked ham
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 3 stalks celery, diced
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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