Celiac.com 04/02/2020 - Spring has sprung, and that usually means recipes rich in verdant spring vegetables. However, the nights can still be a bit cold, and even though the days are longer, coming home to a nice bowl of rich, hearty ham and potato soup is a wonderful thing. This recipe is adapted from Chef John, over at FoodWishes blog, and also on YouTube.
Here's a video if the preparation of Chef John's non-gluten-free version of Ham and Potato Soup (Be sure to skip the regular flour and use potato starch for the gluten-free version):
- 1½ pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- 8 ounces smoked ham, diced
- 3 cloves garlic, sliced
- 3 tablespoons butter
- ¼ cup potato starch
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- salt and pepper to taste
- cayenne pepper (optional)
- chopped fresh chives for garnish (optional)
Melt butter in a stockpot over medium heat until golden brown.
Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
Stir in potato starch; cook for about 3 minutes.
Stir in chicken broth, 1 cup at a time.
Add water and stir to combine.
Adjust heat to high, and bring to a simmer.
Simmer on medium-low for 15 minutes, stirring occasionally.
Taste the soup for salt and add more if necessary.
Stir in potatoes; cook for 15 minutes, until potatoes are tender.
Skim fat if desired.
With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato.
Season with salt and pepper to taste, and add cream.
Stir until blended and heated through.
Garnish with fresh parsley, chives and bacon bits.