Ham & Cheese Potato Soup | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. In a large heavy pot, melt the butter over medium heat, add the diced onions and cook 5–7 minutes until translucent, without browning them fully.
2. Reduce the heat slightly, sprinkle in the flour and stir constantly for about 1 minute to make a roux, taking care not to brown it too much.
3. Slowly pour in 2 cups of the whole milk, stirring to remove lumps. Add the garlic, thyme, ground cumin and cayenne (if using) and stir.
4. Add the diced potatoes, diced celery and sliced carrots, then pour in 8 cups of chicken stock. Bring to a gentle simmer, stirring occasionally.
5. Simmer for 30–45 minutes, until the vegetables are fork-tender. Add more stock if too thick, or thicken later if too thin.
6. Stir in 1 more cup of milk, the heavy cream, diced ham, grated cheddar and Gruyère. Stir gently until the cheese melts, then simmer a few more minutes.
7. If the soup is too thin, whisk in a slurry of 1–2 tablespoons cornstarch and water and simmer until thickened. If too thick, add a little more stock or milk.
8. Optionally stir in cooked barley or pasta and warm for 1–2 minutes. Season with salt and black pepper to taste.
9. Slice the baguette thinly, top with shredded cheese, and broil about 1 minute or bake at 400°F (200°C) until bubbly and lightly golden. Serve the crostini on or beside the soup.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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