Potato Ham Onion Chipotle Soup
Warm, smoky, and irresistibly creamy, this Potato Ham Onion Chipotle Soup is the ultimate comfort food with a fiery twist. Featuring tender russet potatoes, caramelized onions, and savory bites of diced ham, this hearty soup gets its signature kick from chipotle peppers in adobo sauce, adding a rich, smoky heat to every spoonful. Blended partially for the perfect balance of creamy and chunky textures, the soup is finished with a swirl of velvety heavy cream for added indulgence. Ready in under an hour, this one-pot wonder is ideal for cozy family dinners or entertaining guests. Garnish with fresh cilantro for a burst of brightness, and serve it warm for a dish that’s as satisfying as it is flavorful. This easy-to-make soup is a must-try recipe for fans of bold, comforting flavors!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons unsalted butter
- 1 large yellow onion
- 3 whole garlic cloves
- 1 tablespoon chipotle peppers in adobo sauce
- 2 cups diced cooked ham
- 5 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.
Heat the unsalted butter in a large pot or Dutch oven over medium heat until melted.
Thinly slice the yellow onion and add it to the pot. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and golden brown.
Mince the garlic cloves and stir them into the pot with the onions. Cook for 1-2 minutes until fragrant.
Add the chipotle peppers in adobo sauce to the pot and mix well.
Drain the potatoes and add them to the pot along with the diced cooked ham. Stir to combine.
Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup for a creamy texture while still leaving some chunks of potato intact. Alternatively, transfer half of the soup to a countertop blender, blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Simmer the soup for an additional 5-10 minutes over low heat to allow the flavors to meld.
Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 892 mg | 19% | |
*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.
