This warming ham and potato soup is an easy and a quicker version that you don’t have to cook for hours. It uses ready sliced leg ham rather than ham hock and has the addition of cheddar cheese and extra carrots for a thicker and tastier ham and potato soup. You don’t even need a vegetable stock for this soup as the addition of extra veg will make up for the depth of flavour. Enjoy!
- 4 x celery stalks (ends and leaves removed)
- 1 x onion
- 3 x large carrots
- 6 x large potatoes (desiree / sebago / nicola)
- 300g x leg ham
- 2 x cups cheddar cheese (grated)
- 1 x bunch of parsley
- 1 tbsp butter or ghee
- On a high heat melt the butter or ghee in a large pot. Meanwhile peel and dice the onion then stir the onion through the butter and reduce to a medium low heat allowing the onion to gently continue cooking.
- While the onion is cooking, roughly chop the carrots and celery then add to the large pot and stir until mixed through. Cook for a further 5 minutes.
- Meanwhile prepare the potatoes by washing, peeling and cutting them into quarters. Transfer them to the pot and add 8 cups of filtered water, as well as a teaspoon or so of salt.
- On a high heat bring the mixture to the boil and then reduce the heat to medium/low then place the lid on top and cook for a further 30 minutes, adjusting the heat if necessary so it’s lightly simmering.
- After 30 minutes place the pot onto a heat proof surface or board and using a stick blender, blend the mixture until it is as smooth as possible. The mixture will become quite thick so add 2 cups of boiling water. Pass the soup through a sieve to remove any celery strands or lumps and then place the pot back onto a medium heat. Add the grated cheese and stir through until it has melted, followed by half of the diced ham until all stirred through.
- To serve pour the hot soup into individual bowls and top with more diced ham and fresh parsley.
Prep time: 20 minutes
Cook time: 45 minutes
- Store the celery leaves in the freezer or fridge to use for chicken or vegetable stock bases.
Recipe and photos by Anastasia Zolotarev. Click here to see her blog.