Ingredients with Measurements:
- 2 cups diced ham
- 4 cups peeled and diced potatoes
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat.
2. Add diced onion, celery, and carrots. Cook until vegetables are tender, about 5-7 minutes.
3. Add diced ham, potatoes, chicken broth, salt, black pepper, and garlic powder. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until potatoes are tender.
4. In a separate bowl, whisk together milk and flour until smooth.
5. Add milk mixture to the pot and stir until well combined.
6. Use an immersion blender or transfer soup to a regular blender and blend until smooth.
7. Add shredded cheddar cheese and stir until melted and well combined.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 32g
Protein: 22g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free option.
Variations:
- Add in some chopped spinach or kale for added nutrition.
- Use leftover ham from a holiday meal for a budget-friendly option.
- Add in some diced tomatoes for a different flavor profile.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- Make sure to stir the soup frequently to prevent sticking and burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprinkle of shredded cheese on top.
Garnishes:
- Crumbled bacon
- Chopped chives
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Snert is a traditional Dutch soup made with split peas, vegetables, and ham. This recipe is a twist on the classic dish, using potatoes instead of split peas.
Flavor profiles:
This soup is creamy, cheesy, and savory with a hint of garlic.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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