The Farmer in the Deli Soup

Dee Tourville


I took classic potato soup recipe, gave it a makeover, and a new name.... "The Farmer in the Deli" (tongue in cheek). Potatoes, milk & cheese are the Farmer's proud work but the wife cleverly went to the Deli for the Tavern Ham ( she couldn't butcher the pig, after watching Babe).....hope you enjoy!


★★★★★ 1 vote

10 Min
40 Min
Stove Top


  • 1/4 c
    (1/2 stick) butter
  • 1 1/2 lb
    cauliflower, trimmed & cut into florets
  • 1 large
    white onion, chopped
  • 1 1/2 lb
    russet potatoes, peeled and diced
  • 4 c
    chicken broth, low salt
  • 1 sprig(s)
    fresh rosemary
  • 1 tsp
    sea or kosher salt
  • 1/4 tsp
    ground thyme
  • 6 slice
    french bread (1 inch thick)
  • 12 oz
    deli tavern ham, diced small. the deli will give it to you unsliced.
  • 12 oz
    gouda or swiss cheese, sliced. if using gouda remove wax.
  • 1/2 lb
    carrot, peeled & sliced
  • ·
    white pepper (to taste)

How to Make The Farmer in the Deli Soup


  1. Melt butter in a heavy soup pot over medium-high heat.
  2. Add rosemary, thyme, salt, potatoes, cauliflower, carrots and onion, stir well; sauté until onion is just golden brown, 6 or 7 minutes.
  3. Add 4 cups of chicken broth or stock and bring to a boil. Reduce heat; simmer until veggies are tender, adding more broth/stock if soup is too thick, about 30 minutes.
  4. Add white pepper to taste.
  5. Preheat broiler. Transfer soup to individual broiler-proof soup bowls. Arrange bread slices atop soup. Place diced Tavern Ham atop bread slices. Completely cover with the cheese.
  6. Broil 6 inches from heat source until cheese melts and is golden, watch closely to avoid burning, about 2 minutes. Serve immediately.

Printable Recipe Card

About The Farmer in the Deli Soup

Main Ingredient: Vegetable
Regional Style: American

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