I looked back and the last soup series post I made was in 2017. It’s not that I haven’t made soup since then because we know that’d be a lie, but the blog has taken a serious back-seat for a while. Time to bring it back! If you’re new here – check out some of the old classics here.
In an effort to NOT be one of those food bloggers who begins a recipe with 4 paragraphs of a life story, let’s get into it. I was craving something super cozy over the weekend and this soup hit the spot. I originally planned it without the ham, but Casey suggested it and it just made sense.
What You Need:
- 1 lb cubed ham
- 4 medium russet potatoes
- 2 small heads of fresh broccoli (you could use frozen too)
- 1 medium yellow onion
- 3 cloves of garlic
- 1 cup cheddar cheese – we used. medium but sharp would be great too
- 1/4 cup of heavy cream
- 32 oz chicken stock
- 4 cups water
- 1 tbsp olive oil
- S&P to taste
*Makes approximately 8 servings*
- Start by sautéing your diced onion and garlic in the olive oil for 4-5 minutes until the veggies are translucent. Next add in the chicken stock, diced potatoes, water and salt and pepper. Bring to a simmer and cook until the potatoes are fork-tender (about 20 minutes or so).
- This is optional but I took an emersion blender and zipped the soup for about 30 seconds to break up some of the bigger vegetables.
- Add in your ham and continue to simmer for another 10 minutes or so.
- Lastly, add in the cheese and heavy cream and taste for seasoning.
Top with fresh parsley, bacon or sour cream (all optional, all delicious). I also toasted up a loaf of sourdough bread and slathered it in butter. This seriously hit the spot on a chilly winter Sunday.
Until next time!