Nordic Potato Soup with Ham
Warm up your soul with this hearty Nordic Potato Soup with Ham, a creamy and comforting dish that’s perfect for chilly days. This wholesome soup combines tender russet potatoes, carrots, and celery simmered in a savory chicken or vegetable stock, with flavorful chunks of diced ham adding a meaty richness. A touch of heavy cream brings velvety smoothness, while fresh dill and chives lend a burst of bright, herbaceous flavor that’s quintessentially Nordic. This easy-to-make recipe is ready in just 45 minutes and blends rustic textures with modern simplicity, thanks to a quick immersion blending technique. Serve it steaming hot with crusty bread for a cozy and satisfying meal that’s sure to delight your taste buds. Perfect for family dinners or make-ahead lunches, this Nordic-inspired potato soup is a nourishing bowl of goodness you’ll return to again and again.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 large, finely chopped onion
- 2 cloves, minced garlic
- 4 medium, peeled and diced russet potatoes
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 cup, diced ham
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 tablespoons, finely chopped fresh dill
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 1 whole bay leaf
- 2 tablespoons, finely chopped (for garnish) fresh chives
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the diced potatoes, carrots, and celery to the pot. Stir well to coat the vegetables in the butter and onion mixture.
Mix in the diced ham and pour in the chicken or vegetable stock. Add the bay leaf and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the potatoes and carrots are tender.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and simmer for an additional 2-3 minutes to heat through. Adjust the seasoning with salt and black pepper to taste.
Remove the pot from heat and mix in the fresh dill.
Ladle the soup into bowls and garnish with chopped chives. Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
