Cream of Ham & Potato Soup

6 steps · 45 min total

1. 01

   Sauté aromatics

   In a deep, heavy saucepan, melt 4 tablespoons butter over medium heat. Add the onion, celery, and 1/2 teaspoon basil, then sauté until the vegetables are just beginning to get tender.
2. 02

   Simmer potatoes and ham

   Pour in 3 cups water, then add the potatoes, ham, and 1/4 teaspoon pepper. Continue to cook until the potatoes are tender.
3. 03

   Prepare cornstarch slurry

   In a separate bowl, whisk together the 1/2 cup cornstarch with 3/4 cup water until smooth. This mixture will be quite thick.
4. 04

   Thicken the soup

   Slowly stream the cornstarch mixture into the soup, stirring constantly. You might not need all of it; add it in small increments until the soup reaches a very thick, pudding-like consistency — thick enough that a spoon could practically stand up in it.

   Keep stirring constantly as the mixture heats, until it bubbles and thickens fully.

5. 05

   Add cream

   Gradually stir in 1 cup half and half cream, continuing to stir constantly. This will thin the soup to your desired consistency. You might use more or less cream depending on how thick you prefer your soup; I like mine quite thick, almost like a stew.
6. 06

   Season and serve

   Taste the soup and add salt if it needs a little something extra. Heat the soup through without letting it boil, then serve it alongside a salad or a crusty roll.