I love this ham, potato and chive soup! It’s comforting and so delicious! It’s also a perfect way to use up leftover ham and extra potatoes you have hanging around.
The first time I remember trying chives was at my grandma’s house when I was little. It was so cool to me that there was an edible grass that tasted like a mild onion. They add the perfect little pop of flavor to a dish and I love them!
This soup benefits from that subtle flavor along with onion in the soup it’s self and then they act as the perfect garnish for some fresh chive flavor with every bite. I also love using freeze dried chives and they can totally be used in this recipe if you don’t have fresh ones on hand.
One of the secrets to a good potato soup is dill weed! It doesn’t over power it and you can’t really taste it much but it brings all the flavors together. I use dried dill that I always keep in my spice cupboard but you can totally use fresh is you have it!
This soup is thickened with a cornstarch slurry instead of a flour roux which means it’s gluten free and you can also make it dairy free by using an unsweetened and unflavored milk alternative like almond milk. You can soak cashews, blend them up and add them too for a dairy free cream if you are making this dairy free. You can use nutritional yeast in place of the cheddar as well for a dairy free version.
This is a perfect meal for a chilly night! I like to add some chopped ham that I brown quickly in a pan to the top of the soup for garnish. It’s completely optional but delicious and makes each bowl look a little fancier.
What you need to make this Ham, Potato and Chive Soup:
Serves 4
- 1/2 yellow onion – diced
- 1 tablespoon salted butter – use olive oil for dairy free
- 32 ounces chicken broth or stock
- 1/3 cup chopped fresh chives – or 4 tablespoons dried chives
- 3 russet potatoes – medium size, peeled and cut into bite size chunks
- 1 cup chopped ham – plus more for garnish
- 1 cup milk of choice
- 1/4 cup cream – optional, use ground soaked cashews for dairy free
- 1/4 teaspoon dried dill weed or 1 tablespoon fresh dill
- Dash cayenne pepper
- 1/2 teaspoon onion powder
- Dash black pepper
- 1/3 cup milk
- 1 tablespoon cornstarch
- 1 teaspoon salt or to taste
- 1/2 cup cheddar cheese – optional, use 1/4 cup nutritional yeast for dairy free
Instructions
- In a large stock pot, cook onions with salted butter until onions begin to soften.
- Add chicken broth or stock with chives, potatoes, ham, milk, cream, dill, cayenne pepper, onion powder and black pepper.
- Bring mixture to a boil and simmer for 10 minutes or until potato chunks feel soft when pierced with a fork.
- Mix together the 1/3 cup milk with cornstarch and whisk into the soup.
- Add cheddar cheese and stir into the soup.
- Add salt and adjust level to liking.
- Serve and enjoy!
Full printable recipe is below.
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Ham, Potato and Chive Soup
Ingredients
- 1/2 yellow onion – diced
- 1 tablespoon salted butter
- 32 ounces chicken broth or stock
- 1/3 cup chopped fresh chives – or 4 tablespoons dried chives
- 3 russet potatoes – medium size peeled and cut into bite size chunks
- 1 cup chopped ham – plus more for garnish
- 1 cup milk
- 1/4 cup cream – optional
- 1/4 teaspoon dried dill weed or 1 tablespoon fresh dill
- Dash cayenne pepper
- 1/2 teaspoon onion powder
- Dash black pepper
- 1/3 cup milk
- 1 tablespoon cornstarch
- 1 teaspoon salt or to taste
- 1/2 cup cheddar cheese – optional
Instructions
- In a large stock pot, cook onions with salted butter until onions begin to soften.
- Add chicken broth or stock with chives, potatoes, ham, milk, cream, dill, cayenne pepper, onion powder and black pepper.
- Bring mixture to a boil and simmer for 10 minutes or until potato chunks feel soft when pierced with a fork.
- Mix together the 1/3 cup milk with cornstarch and whisk into the soup.
- Add cheddar cheese and stir into the soup.
- Add salt and adjust level to liking.
- Serve and enjoy!