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)


1Melt butter in a heavy soup pot over medium-high heat.
2Add rosemary, thyme, salt, potatoes, cauliflower, carrots and onion, stir well; sauté until onion is just golden brown, 6 or 7 minutes.
3Add 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.
4Add white pepper to taste.
5Preheat 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.
6Broil 6 inches from heat source until cheese melts and is golden, watch closely to avoid burning, about 2 minutes. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American