Ingredients with Measurements:
- 6 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced ham
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped chives
- Salt and pepper, to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until translucent.
2. Add the diced potatoes and ham to the pot and stir to combine.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes or until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the heavy cream and shredded cheddar cheese until melted and combined.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top with a dollop of sour cream and chopped chives.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or water with bouillon cubes.
- If you don't have heavy cream, you can use half-and-half or milk.
- You can use any type of cheese you prefer, such as pepper jack or gouda.
Variations:
- Add cooked bacon bits for extra flavor.
- Substitute the ham for cooked chicken or turkey.
- Add diced carrots and celery for a heartier soup.
Tips and tricks:
- Use a potato masher instead of an immersion blender for a chunkier soup.
- Add a splash of hot sauce for a spicy kick.
- Garnish with additional shredded cheese and crumbled bacon for a loaded baked potato feel.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bread bowl for a fun presentation.
Garnishes:
Sour cream, chopped chives, shredded cheese, crumbled bacon
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, Caesar salad
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Make sure to refrigerate leftovers promptly and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Snert is a traditional Dutch pea soup that is typically made with split peas, ham, and vegetables. This recipe is a twist on that classic dish, incorporating the flavors of a loaded baked potato.
Flavor profiles:
Creamy, savory, cheesy
Serving suggestions:
Serve hot with a dollop of sour cream and chopped chives on top.
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Taste: Creamy, Cheesy, Savory, Potato, Bacon, Potato-Y, Bacon-Y