Ingredients and Weight:
- Potatoes: 500 grams (approximately 2 large)
- Ham: 300 grams (sliced)
- Onion: 1 large, chopped
- Celery: 2 stalks, chopped
- Carrots: 1 large, chopped
- Chicken broth: 5 cups
- Fresh thyme: 1 teaspoon (dried can be used)
- Salt and pepper: to taste
- Cream or milk: 1 cup (optional)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40-50 minutes
- Total: 1 hour 10 minutes to 1 hour 20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Peel and dice the potatoes into bite-sized pieces.
- In a large pot, add the diced potatoes, ham, onion, celery, carrots, and chicken broth. Season with salt and pepper.
- Bring to a boil, then reduce heat and let simmer for about 30 minutes or until the potatoes are cooked through.
- Add fresh thyme and stir well.
- Taste and adjust seasoning if necessary.
- Optionally, add cream or milk to make the soup richer. Stir well and heat through.
- Serve hot in bowls, topped with fresh herbs if desired.
Nutritional Information: (Per serving, assuming 8 servings total)
- Calories: Approx. 250-300 calories (depending on added cream/milk)
- Fat: Approx. 10-15 grams
- Carbohydrates: Approx. 30-40 grams
- Protein: Approx. 15-20 grams
Dish Characteristics:
- Heart-healthy due to the use of lean ham and potatoes.
- Full of flavor from the combination of vegetables and herbs.
- Creamy and comforting, perfect for colder weather or as a comforting meal.
User Comments:
- "This soup is so comforting and filling. The perfect dish for a cold winter's day."
- "I love the combination of flavors in this soup. The ham and potatoes make it so hearty."
- "Such a simple yet satisfying dish. Will definitely make this again."
Special Precautions and Tips:
- Use lean ham to make this dish heart-healthy.
- If not using fresh thyme, dried thyme can be used but start with half the amount and adjust according to taste.
- Adjust the amount of cream or milk added for a richer taste, or omit for a lighter version.
