Best Soups To Pair With Hearty Ham And Cheese Sandwiches

Ham and cheese sandwiches are a classic, and there are several soups that can complement this delicious combination. The most popular pairing seems to be the iconic tomato soup, which provides a tangy contrast to the sweet and savoury ham and the gooey cheese. However, if you're looking for something richer, a potato soup might be the way to go. The starchy, creamy texture of potato soup can take your ham and cheese sandwich to the next level. For a truly magical meal, you could also try New England Clam Chowder, which is perfect for colder weather. Its hearty ingredients of potatoes, clams, bacon, milk, and butter create a beautiful harmony of flavours and textures when paired with a ham and cheese sandwich.

Tomato Soup

When serving tomato soup with grilled ham and cheese sandwiches, the sandwich can be used as a ''dunker', adding a fun and interactive element to the meal. The saltiness of the ham and the creaminess of the cheese create a delicious combination with the soup. The sandwich can be made with gluten-free bread, buttered and sprinkled with dried rosemary to enhance the savoury flavours. It is then toasted until the cheese is melted and the bread is golden.

Potato Soup

Ingredients:

• 6 strips of uncooked bacon, cut into small pieces
• 3 tablespoons of butter (unsalted or salted)
• 1 medium yellow onion, chopped
• 3 large garlic cloves, minced
• 1/3 cup of all-purpose flour
• 2 1/2 lbs of gold potatoes, peeled and diced into 1-inch pieces
• 4 cups of chicken broth
• 2 cups of milk
• 2/3 cup of heavy cream
• 1 1/2 teaspoons of salt
• 1 teaspoon of ground pepper
• 1/4 to 1/2 teaspoon of ancho chilli powder
• 2/3 cup of sour cream
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Method:

First, cook the bacon pieces in a large Dutch Oven or soup pot over medium heat until crisp and browned. Remove the bacon and set it aside, leaving the fat in the pot. Add butter and chopped onion, cooking until the onion is tender (about 3-5 minutes). Add the garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the ingredients and stir until smooth. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chilli powder. Stir well and bring to a boil. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.

Reduce the heat to a simmer and remove about half of the soup to a blender. Puree until smooth, then return the pureed soup to the pot. Add the sour cream and reserved bacon pieces, stirring well. Allow the soup to simmer for 15 minutes before serving.

For an extra indulgent touch, top with additional sour cream, bacon, cheddar cheese, or chives.

Tips:

• Cut the potatoes into pieces no larger than 3/4-inch and try to keep them a uniform size so they cook evenly.
• Pureeing about half of the soup will give it a nice creamy texture while still retaining some actual chunks of potato.
• The ancho chilli powder adds depth of flavour, but start with a smaller amount and adjust to your taste preferences.
• This soup can be made ahead and enjoyed as a comforting meal on a cold day.

Enjoy your hearty potato soup alongside your ham and cheese sandwiches!

New England Clam Chowder

Ingredients:

• 4 slices of bacon, diced
• 1 ½ cups chopped onion
• 4 cups peeled and cubed potatoes
• ½ teaspoon ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans of minced clams
• Oyster crackers
• Homemade French bread
• Side salad

Instructions:

• Place the diced bacon in a large stockpot over medium-high heat and cook until almost crisp.
• Add the onion and cook until tender, about 5 minutes.
• Stir in the potatoes and water, then season with salt and pepper.
• Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15 minutes.
• Pour in the half-and-half and add the butter.
• Drain the clams, reserving the clam liquid.
• Stir the clams and half of the clam liquid into the soup and cook until heated through, without boiling, about 5 minutes.
• Serve with oyster crackers, homemade French bread, and a side salad.

This chowder can be stored in an airtight container in the refrigerator for up to four days. It is best to reheat it thoroughly on the stove, stirring often.

Some people like to add extra ingredients to their chowder, such as carrots, celery, dried thyme, and bay leaves. You can also adjust the consistency by adding more water or using a flour or cornstarch slurry to thicken it. It is important to taste the chowder before adding salt, as the clams can be quite salty.

Macaroni Salad

Ingredients:

• 4 cups uncooked elbow macaroni
• 1/4 cup distilled white vinegar
• 2 1/2 tablespoons prepared yellow mustard
• 1/2 teaspoon ground black pepper
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)
• Salt to taste

Instructions:

• Bring a large pot of lightly salted water to a boil.
• Cook the macaroni in the boiling water for about 8 minutes, stirring occasionally, until tender yet firm.
• Rinse the macaroni under cold water and drain.
• In a large bowl, mix together the mayonnaise, sugar, vinegar, mustard, salt, and pepper.
• Add the macaroni and vegetables to the bowl and stir until combined.
• Refrigerate the macaroni salad for at least 4 hours, or preferably overnight, before serving.

Tips:

• Soak the diced red onion in cool water for about 5 minutes before adding it to the dressing to tone down its sharpness.
• Add only half the dressing first, then refrigerate before adding the rest. This will help the salad absorb the flavours while retaining its creaminess.
• Taste test and adjust the seasoning with salt and pepper before serving, as the salad's flavours will change as it rests.
• You can add other ingredients like hard-boiled eggs, sweet relish, diced pickles, or shredded cheese to make it even more delicious!

Potato Chips

The practice of adding potato chips to sandwiches is a well-loved tradition for many, with some even enjoying a sandwich made solely of potato chips. The chip sandwich is so popular that it has different names depending on the region, such as the "chipwich". The addition of potato chips to a sandwich can elevate it from a boring, standard meal to something truly special and crave-worthy.

When it comes to ham and cheese sandwiches, potato chips can provide a much-needed crunch, especially if the sandwich is grilled or toasted. The saltiness of the chips can also enhance the flavour of the ham and cheese, creating a savoury explosion in your mouth. The variety of chip flavours available means you can customize your sandwich to your liking, whether you prefer plain, salt and vinegar, or something spicy.

For those who enjoy a heartier sandwich, adding potato chips can provide an extra layer of texture and flavour that takes the sandwich to the next level. The chips can also help to bulk up the sandwich, making it a more filling and satisfying meal. Whether you prefer to add the chips directly into the sandwich or eat them on the side, they are a perfect pairing for a ham and cheese sandwich.

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