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1. Melt the butter in a large heavy pot over medium heat. Add the onion and celery with a pinch of salt and cook, stirring, for 5 to 6 minutes until soft and translucent.
2 tbsp unsalted butter,
1 piece yellow onion, diced,
1 piece celery stalk, diced,
salt
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2. Stir in the garlic, smoked paprika and dried thyme and cook for 30 seconds until fragrant.
3 clove garlic,
1 tsp smoked paprika,
0.5 tsp dried thyme
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3. Add the potatoes, cauliflower, broth and bay leaf. Bring to a boil, then reduce the heat to a gentle simmer, partially cover, and cook for 15 to 18 minutes until the vegetables are very tender.
3 piece Yukon Gold potatoes, peeled and cut into 1.5 cm cubes,
0.5 piece cauliflower head, cut into small florets,
4 cup chicken or vegetable broth,
1 piece bay leaf
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4. Remove the bay leaf. Use an immersion blender to pulse the soup directly in the pot 4 to 5 times, blending about one third so the soup turns creamy while plenty of chunks remain. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return it to the pot.
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5. Stir in the ham and simmer for 5 minutes to warm through and release its smoky flavor.
1.5 cup smoked ham, diced
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6. Reduce the heat to low and stir in the heavy cream, Dijon mustard and apple cider vinegar. Warm gently for 2 minutes without boiling. Season with salt and black pepper to taste, remembering the ham is salty.
0.5 cup heavy cream,
1 tsp Dijon mustard,
1 tsp apple cider vinegar,
salt,
black pepper
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7. Ladle into warm bowls and garnish with chives.
2 tbsp fresh chives, chopped (garnish)
