Potato and Ham Soup

Creamy, tender Creamer potatoes are the star in this lusciously hearty soup, perfect for the cold weather.

Now that the cold weather has made it's way to Ontario Canada, I am ready for comfort food. When the mercury drops, I get into soup mode. Once Fall and Winter hit, I make soup at least once a week. It's a great way to warm up and most soups come together in a snap. 

I can not tell you how much I love little baby potatoes. My kids don't mind their thin skins, which add so much nutrition to any dish I make. I loved that I didn't have to peel potatoes to make this potato soup. Even the potatoes I pureed to thicken the soup, were un peeled; and my kiddos didn't even complain. I felt good that they were getting potassium, vitamin C and vitamin B6. All much needed, especially with cold and flu season.

This soup looks creamy and luxurious, but let me tell you, there isn't one drop of cream in it. I used low fat milk and chicken broth, and thickened it with a roux and pureed potatoes. Which makes this silky smooth and creamy soup very figure friendly. We all know that we add a few pounds during the holidays, with the sweets and treats, but this soup can make you feel good about indulging in something so delicious.

 Potato & Ham Soup

3 Tbs olive oil

1 onion, chopped

2 carrots, peeled and chopped

4-5 C potatoes (I used little potatoes)

1 bay leaf

1 1/2 tsp dried thyme

1/4 C flour

6 C chicken broth/stock

2 1/2 C low fat milk (I used 2%), divided

1 tsp coarse sea salt

1/4 tsp fresh ground pepper

2 C cooked ham, chopped

In a dutch oven or soup pot, over medium heat, heat the olive oil until it begins to ripple. Add in the onions and carrots, and season with salt, pepper, thyme and bay leaf. Cook until the onion becomes translucent; about 5 minutes.

Place 6 Creamer potatoes in a microwave safe dish and poke each one with a knife. Cook in microwave for 4 minutes; until fork tender.

Sprinkle onions and carrots with flour, stirring to coat the vegetables in the flour. Cook 3 minutes, before slowly whisking in the chicken stock. Bring to a boil and reduce heat.

Cut remaining Creamer potatoes into quarters and add to the soup pot, along with the chopped ham. Simmer for 8-10 minutes; until Creamer potatoes are fork tender.

Using a food processor, puree the microwaved Creamer potatoes with 1/2 C milk; until smooth and creamy.

Once Creamers are tender, whisk in the remaining milk, and pureed Creamer potatoes; whisking until the soup is smooth.

Remove the bay leaf, before serving.