Mike Arnold’s Creamy Potato Country Ham Soup

Photography By Morgan Miller | March 01, 2015


1. Melt butter in a large saucepan. Add onions and ham, saute until soft. Sprinkle with flour and cook, stirring 2 minutes or until flour begins to brown. Add potatoes, chicken stock, thyme and crushed red pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, 15-20 minutes.

2. When potatoes are tender, mash with a potato masher or sturdy whisk until the soup is creamy but not a puree. Stir in cream and cheese. Add salt and pepper to taste.

Recipe courtesy of Mike Arnold, Eighth and Roast

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  • 4 tablespoons butter
  • 1 large onion, diced
  • ¼ cup flour
  • 2 cups country ham, finely diced
  • 2½ pounds potatoes, peeled and cut into 1” chunks
  • 4-6 cups chicken stock
  • Fresh thyme springs, tied in a bundle
  • ½ teaspoon crushed red pepper
  • 1 cup cream
  • 1 cup (4 ounces) shredded cheddar jack cheese
  • Salt and black pepper
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