Creamy Ham & Asparagus Soup

Creamy Ham & Asparagus Soup

Ingredients

  • 6 Tbl. real butter (I use Minerva Dairy Amish Butter)
  • 1 large onion, chopped chunky
  • 1 (12 -16 oz.) bag baby carrots, sliced into fourths, as much as you like
  • 2 large celery ribs, sliced thickly
  • 3 - 4 large garlic cloves, minced (can sub 1 tsp. garlic powder and just add later with rest of herbs)
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk (I used whole, but 2% ok)
  • 1 Tbl. Better Than Bouillon Chicken Bouillon base
  • 1/2 tsp. each: dried thyme, coarse ground black pepper, and regular table salt
  • 1 large bay leaf
  • 4 large peeled and diced russet potatoes, (or unpeeled red potatoes)
  • 4 oz. cream cheese, cut up
  • 4 oz. white american cheese, not the wrapped slices, (sliced unwrapped kind, see note*) 7 - 8 slices
  • 2 cups (1 pint) heavy whipping cream
  • 1 1/2 lbs. cubed fully cooked ham
  • 1/3 cup very finely grated fresh parmesan cheese, or to taste
  • 1 lb. fresh asparagus, ends trimmed, cut into pieces, and steamed until crisp-tender
  • more salt and pepper to taste (1/2 - 1 tsp. salt, 1/4 - 1/2 tsp. pepper) depending on saltiness of cheeses and ham

Instructions

  • In stock pot over medium heat to start, add butter and melt, then add onion, carrots and celery, and sauté until the veggies are softened and the onions are translucent. (*Lower heat to medium-low about halfway through, then to low during last 5 minutes for best results. Cooking time is about 20 minutes.They will still be crisp-tender and cook further later.) Add the garlic, and cook one minute longer. Stir in the flour to coat, raise heat to medium-low, and sauté 2 minutes longer, stirring and folding to cook out the raw flour taste.
  • Slowly stir in the chicken broth and milk, then add the chicken bouillon base, thyme, pepper, salt, bay leaf and potatoes. Bring to a simmer over medium heat, lower heat to medium-low, and cook for at least 20 minutes, gently simmering, until the mixture has thickened and veggies are tender through. *Stir frequently, scraping bottom of pot.
  • Add the cut-up cream cheese and white American cheese, and stir after each addition, until cheeses have fully melted and the broth is creamy.
  • Stir in heavy cream, ham, and parmesan. Cook over low just until heated through. Set aside to rest partially covered with lid tilted and cook asparagus until desired tenderness by steaming or roasting. (*I steam mine for 6 - 7 minutes depending on the thickness of the asparagus.)
  • Add asparagus to pot of soup and heat over Low until re-warmed through, check seasonings and adjust to taste, and let rest a few minutes. (*Do not bring to a boil.)
  • Remove bay leaf and ladle into bowls! Serve piping hot, garnished with finely chopped fresh parsley or just a sprig, and a little parmesan cheese grated over the top if desired. Enjoy!

    • Notes

    *I use Land O'Lakes White American Cheese, the slices that come unwrapped. The slices are thicker. You can also purchase a 4 oz. piece from your local grocery store deli, and just dice it before adding to the soup. The individually wrapped slices just aren't as good and are more expensive. And all that extra plastic adds to our landfills.
    *I used 7 slices, but depending on what brand you use, it will be 6 - 8 slices.