Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 2 cups turkey ham, cubed
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ½ teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 2 green onions, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
Stir in the diced potatoes and turkey ham, allowing them to cook for another 3 minutes. This helps develop a deeper, savory flavor in the soup.
Sprinkle flour over the vegetables and ham, stirring well to coat. Cook for 1 minute to remove the raw flour taste. Gradually pour in the broth, stirring continuously to avoid lumps.
Add salt, pepper, smoked paprika, ground mustard, and dried thyme. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Lower the heat to medium-low and slowly stir in the milk and heavy cream. Let it warm up, but do not let it boil to prevent curdling.
Gradually add the shredded cheddar cheese, stirring constantly until it melts completely into the soup. Stir in Worcestershire sauce for added depth of flavor.
Ladle the soup into bowls and top with chopped green onions for freshness. Serve warm with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g