Creamy Swiss Ham and Potato Delight
This Creamy Swiss Ham and Potato Delight is a cherished classic that brings warmth to your kitchen. With its velvety texture and rich flavors, this soup combines tender potatoes, savory diced ham, and the nutty goodness of Swiss cheese. Each spoonful offers a comforting embrace, making it perfect for chilly evenings or casual gatherings. Quick to prepare yet pleasingly indulgent, this recipe is sure to become a family favorite, earning a spot in your regular meal rotation.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Potatoes
2 (medium, peeled & diced)
Margarine
1/2 (cup)
Flour
1/2 (cup)
Green Onions
2 (chopped)
Milk
2-3 (cups)
Swiss Cheese
4 (slices)
Ham
2 (cups, cooked & diced)
Salt
1-2 (teaspoons to taste)
Black Pepper
1/2 (teaspoon to taste)
Instructions
1
In a medium saucepan, bring enough water to cover the diced potatoes to a boil. Cook the potatoes until tender, then drain, reserving the cooking liquid. Set both the potatoes and the liquid aside.
2
In a large saucepan over medium heat, melt the margarine. Add the chopped green onions and sauté until they are soft and fragrant, about 3-4 minutes. Remove the onions from the pan and set aside.
3
Add the flour to the melted margarine, stirring constantly to form a roux. Cook, stirring for about 5 minutes, or until the roux turns a light golden color.
4
Gradually whisk in 2 cups of milk and 1 cup of the reserved potato liquid. Continue to whisk until the mixture is smooth with no lumps.
5
Bring the mixture to a gentle boil, stirring often, until the soup begins to thicken.
6
Stir in the diced ham, cooked onions, Swiss cheese, and the reserved potatoes. Mix well until the cheese is melted and everything is heated through.
7
Season the soup with salt and black pepper to taste, usually around 1 teaspoon of salt and 1/2 teaspoon of pepper works well. Stir to combine.
8
If the soup is thicker than desired, gradually add the remaining cup of milk until it reaches your preferred consistency. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this soup?
This soup features a rich and velvety texture with nutty Swiss cheese, savory ham, and tender potatoes.
Which potato variety is best for this recipe?
Medium-sized potatoes like Russet or Yukon Gold work well for a creamy texture.
Can I substitute butter for margarine?
Yes, you can use an equal amount of butter for a richer flavor.
How should I prepare the potatoes?
Peel and dice the potatoes before boiling them in water until they are tender.
Why do I need to reserve the potato cooking liquid?
The reserved liquid is used to flavor the soup and adjust the consistency while adding potato starch.
How many green onions should I use?
The recipe calls for 2 chopped green onions.
What is the purpose of the flour in this recipe?
The flour is cooked with melted margarine to create a roux, which thickens the soup.
How long should I cook the roux?
Cook the flour and margarine mixture for about 5 minutes until it reaches a light golden color.
How much milk should I add initially?
Whisk in 2 cups of milk gradually into the roux along with 1 cup of the reserved potato liquid.
What type of cheese is used in this delight?
The recipe uses 4 slices of Swiss cheese for its distinct nutty flavor.
Can I use pre-cooked ham?
Yes, the recipe specifically calls for 2 cups of cooked and diced ham.
How do I adjust the thickness of the soup?
If the soup is too thick, gradually add an additional cup of milk until you reach your preferred consistency.
When do I add the cooked potatoes back into the soup?
Stir in the cooked potatoes at the same time as the ham, sautéed onions, and Swiss cheese.
How much salt is recommended?
Typically, 1 to 2 teaspoons of salt are used, though you should season to your personal taste.
Is black pepper necessary?
The recipe suggests 1/2 teaspoon of black pepper to add a subtle heat.
Can I make this dish ahead of time?
Yes, this soup reheats well on the stovetop over low heat, though you may need a splash of milk to loosen it.
What if I do not have Swiss cheese slices?
You can substitute with 1 cup of shredded Swiss cheese or another mild melting cheese like Gruyere.
Can I add more vegetables to this soup?
Yes, diced carrots or celery can be sautéed with the green onions for added texture and nutrition.
How long does it take to sauté the onions?
Sauté the green onions for approximately 3-4 minutes until they are soft and fragrant.
Should the milk be cold or room temperature?
Cold milk works fine, but whisking it in gradually is key to preventing lumps in your roux base.
What kind of pot is best for this recipe?
A large saucepan or heavy-bottomed pot is ideal for combining all the ingredients together.
Is this recipe considered comfort food?
Yes, its creamy texture and hearty ingredients make it a classic comfort meal for chilly evenings.
Can I use dried onions instead of green onions?
Fresh green onions are preferred, but you can substitute with 1 tablespoon of dried minced onions if needed.
What if I run out of potato liquid?
You can substitute the reserved potato liquid with chicken broth or additional milk.
Is this soup gluten-free?
As written, it is not gluten-free because it uses all-purpose flour for the thickening roux.
How do I ensure the cheese melts smoothly?
Stir the cheese into the hot soup mixture until it is fully incorporated and no lumps remain.
Can I use heavy cream instead of milk?
Yes, replacing some of the milk with heavy cream will result in a much richer and more indulgent soup.
What should I serve as a side dish?
This hearty soup pairs perfectly with crusty bread, rolls, or a light garden salad.
How do I store leftover soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I use different types of ham?
Yes, honey ham, smoked ham, or even thick-cut deli ham can be used for different flavor profiles.