Creamy Ham and Potato Soup
Pork, Soups
Ingredients
4 tbsp. unsalted butter
1 small onion, chopped (around 1 1/4 c.)
3 medium carrots, peeled and thinly sliced crosswise (1 c.)
2 celery stalks, thinly sliced crosswise (3/4 c.)
4 cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
1/4 c. all-purpose flour
1 c. dry white wine, such as Sauvignon Blanc
4 c. low-sodium chicken broth
1 lb. Yukon gold potatoes, peeled and chopped into roughly 1" chunks
1 can white beans (canellini, great northern, etc.) - Optional
12 oz. (3 c.) cooked ham, chopped into small pieces
1 bay leaf
3/4 c. half and half
Chopped parsley, for serving
Directions
Melt butter in a large pot over medium-high heat.
Add the onion, carrot, celery, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until just tender, about 5 minutes.
Add the garlic and cook, stirring frequently, until fragrant and light golden, about 2 minutes.
Add the paprika & flour, and cook until lightly toasted, about 1 minute more.
Turn heat to high and pour wine into pot. Bring to a boil, and cook until liquid is evaporated, about 3 minutes.
Add the broth, potatoes, beans (if using), ham, and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, 10 to 12 minutes.
Stir half and half into the pot, then season to taste with more salt and pepper, if desired. Remove & discard the bay leaf.
Serve warm, topped with parsley and more pepper.