Creamy Potato Cheddar and Ham Soup

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Creamy Potato Cheddar and Ham Soup

Ingredients:

2 cups red potatoes, peeled, ½ inch dice
3 cups low sodium chicken broth
3 tablespoons butter
1 small yellow onion, diced
1 stalk celery, chopped
3 tablespoons flour
2 cups light cream
1 cup heavy cream
1 pinch of dry mustard
1 cup grated cheddar cheese
1 cup cooked ham, diced
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
Fresh chives for garnish

Preparation:

Bring the potatoes and broth to a boil and cook until the potatoes are done. Drain but reserve the broth. Set the potatoes aside.

Sauté the onion and celery for a minute or two in the butter then add the flour and stir to form a roux. Cook for an additional 2 to 3 minutes over medium heat. Add the creams and dry mustard and bring to a very low boil to thicken. Add the cheddar and whisk until smooth. If the soup is too thick at this point, thin it down with the reserved chicken broth.

Add the potatoes and ham pieces to the soup and remove the pot from the stove to cool slightly. Adjust seasonings. Serve topped with snipped chives.

Chef’s Note: A roux is a thickening agent chefs use to tighten soups and sauces. It is made by cooking equal parts of fat, preferably butter and all purpose flour. It is cooked in a sauté pan for about 4 minutes until a slight nutty aroma is produced and the color turns to a light brown. This cooking process removes the starchy flour taste from the roux. It is added to boiling liquids to make them thicker. Further cooking produces a dark roux used in many Cajun and Creole dishes like Gumbo.

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