Ingredients
700 g Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
225 g smoked ham, diced
3 cloves garlic, sliced
45 g butter
30 g all-purpose flour
950 ml chicken broth
475 ml water
120 ml heavy cream
salt and pepper to taste
1 pinch of cayenne pepper
1 tbsp chopped fresh chives for garnish
Directions
Step 1
In a stockpot over medium heat, melt the butter until golden brown. Add the carrot, celery, onion, ham, and garlic. Cook and stir for 5-6 minutes until the vegetables soften and the onions are translucent.
Step 2
Stir in the flour and cook for about 3 minutes. Gradually stir in the chicken broth, 1 cup at a time. Add water and stir to combine. Increase the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
Step 3
Taste the soup for salt and add more if necessary. Add the potatoes and cook for 15 minutes until they are tender. Skim off any fat if desired.
Step 4
Using a potato masher, mash the soup a few times, leaving plenty of whole potato chunks. Season with salt, pepper, and cayenne. Add the cream, stir to combine, and heat through. Garnish with fresh chives before serving.