I keep whisking until the mixture thickens noticeably, about 3-5 minutes. It should coat the back of a spoon. Now, here’s the crucial part: I temper it. I ladle about one cup of the hot broth from the soup pot into the cream mixture, whisking as I go. This slowly raises its temperature. Then, I pour the entire creamy mixture back into the big soup pot, stirring constantly. The soup transforms instantly, becoming opaque and luxurious.
Pro Tips for Best Results
Dicing the potatoes small is more important than you think. I tested large chunks versus small cubes, and the smaller dice not only cooks faster but also releases more starch into the broth, helping to thicken the soup naturally and giving it a better body. Aim for 1/2-inch cubes. It’s a bit more prep work, but it makes a noticeable difference in the final texture.
Tempering the cream mixture is non-negotiable. I learned this the hard way when I just dumped the cold cream roux into the hot soup. It caused the dairy to seize a little, creating tiny, unappetizing curds. By slowly adding hot broth to the cream first, you gently bring it up to temperature, ensuring it blends into the soup smoothly for a perfectly velvety texture.
Let the soup rest for 10-15 minutes after you finish cooking. I know it’s tempting to dig in, but this resting time allows the flavors to marry beautifully and the soup to thicken to its ideal consistency. It also cools it to the perfect eating temperature. The patience is rewarded with a deeper, more cohesive flavor in every spoonful.
If you have a ham bone, use it! Before you start the soup, simmer the ham bone in the chicken broth and water for 30 minutes, then remove it, dice the meat, and proceed. This infuses the broth with an incredible depth of smoky, meaty flavor that elevates the soup from great to extraordinary. It’s the traditional Amish touch.
Common Mistakes to Avoid
Overcooking the vegetables after adding the cream is a common error. Once the creamy base is incorporated, the soup only needs to heat through gently—about 5 more minutes. Continued boiling can break the emulsion, making the soup look slightly grainy or separated, and will turn your tender vegetables to mush. Keep it on low heat once the cream is in.
Using pre-shredded or pre-diced ham from a package often has a weird texture and less flavor. Take the time to dice a ham steak or a thick slice of real deli ham. The quality of the ham directly translates to the soul of the soup. I used the pre-diced kind once and was disappointed by the rubbery bits and lack of smoky punch.
Not making a proper roux will leave your soup thin. The butter and flour need to cook together for a full two minutes to lose its raw, pasty taste. If you just mix it in, your soup can have a faint floury flavor. Whisk constantly over medium heat until it’s frothy and golden—this builds the flavor foundation for your creamy base.(See the next page below to continue…)