Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons unsalted butter
  • 2 peeled and small diced yellow onions
  • 1 thinly sliced leek
  • 3 finely minced garlic cloves
  • ½ cup chardonnay wine
  • 3 medium-diced stalks of celery
  • 1 peeled medium-diced carrot
  • 4 peeled large-diced russet potatoes
  • 10 cups chicken stock
  • 2 cups heavy whipping cream
  • ¾ cup all-purpose flour
  • 4 cups large-diced ham
  • ¼ cup chopped fresh parsley
  • Tabasco sauce to taste
  • Worcestershire sauce to taste
  • salt and pepper to taste

Instruction

  • Add the butter to a large rondeau pot over low heat until melted.
  • Next, add the onions and cook until very well caramelized, which will take about 35-40 minutes. Stir every 5-6 minutes.
  • After about 20-25 minutes of the onions caramelizing, add in the leeks and garlic and cook for a further 10-15 minutes.
  • Deglaze with some white wine and cook until it is au sec, or almost gone. There should be a bout 1 to 2 tablespoons of wine left.
  • Add in the carrots and celery and sweat the vegetables on low to medium heat for 3-4 minutes.
  • Place in the potatoes and then immediately pour in the chicken stock and heavy cream.
  • Slowly sprinkle in the flour while continuing to whisk until it is completely mixed in. I cannot stress this enough, whisk very well.
  • Turn the heat to high and bring it to a boil, which will take about 10-15 minutes after you are done whisking.
  • Once the soup is very thick, add in the ham, salt, pepper, tabasco, Worcestershire sauce, and parsley, and mix in until combined.
  • Serve the soup and garnish with crème fraiche, or sour cream, and chopped chives or sliced green onions.