Creamy Potato Soup With Ham

By Susan52

Ingredients

• 2 tablespoons butter
• 1 1/2 to 2 cups chopped onion
• 1 cup chopped celery
• 2 large carrots, peeled, chopped
• 2 to 3 cups diced ham, about 1 pound
• 1 clove garlic, minced
• 2 cups vegetable broth
• 1 cup water
• 4 to 5 cups peeled and diced potatoes
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 cup half-and-half or whole milk, more if needed to thin
• salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, optional
• sliced green onions, for garnish, optional
• shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional

Details

Servings 6
Preparation time 20mins
Adapted from southernfood.about.com

Preparation

Step 1

In a large saucepan, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.

Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Mash slightly to thicken and add more milk if needed.