Creamy potato soup with uncured heirloom ham and Hatch chiles

Rich, creamy soup is seasoned with special ham and mildly spicy Hatch chile peppers from New Mexico.

5 from 1 vote

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Lunch

Cuisine American

Servings servings

1 pound potatoes red or russet, peeled and cut into chunks
1 cup chicken stock (low-sodium)
2 cloves garlic peeled and crushed
6 ounces chile peppers (Hatch or Anaheim mild) roasted, peeled, seeded, destemmed
2 ounces ham (reduced sodium, uncured) Fork in the Road heirloom maple honey ham
1 cup coconut milk full-fat, or organic half and half
1/2 tsp cumin (dried)
1/8 tsp white pepper
1 pinch cinnamon

Peel the potatoes and cut into evenly sized chunks. Let sit in cold water at least 30 minutes to reduce the starch content in the finished soup.
Drain the potatoes, cover with filtered water, and bring to a boil in a saucepan with the garlic. Boil for 10-15 minutes until tender when pierced with a fork.
Dice the ham and sauté in a non-stick pan until golden brown. Set aside a few pieces for garnishing the soup.
Thaw and drain the chiles. Set aside a few chiles for garnish, if desired.
Drain the potatoes. Add the potatoes to a blender with the chicken stock and purée just until smooth. Do not overwork or the soup becomes gummy.
Put back in the saucepan with the coconut milk, ham, chiles, and spices. Simmer for 15 minutes until the soup is completely infused with flavor.
Ladle into bowls and top with the reserved garnishes. Serve at once.

Per serving:

Required FTC disclosure: I received the ham from Fork in the Road and the chiles from The Hatch Chile Store. I was not paid to write this post.