Creamy Ham Potato Soup

By foodiva

Ingredients

• 1 /3
• cup
• unsalted butter
• (2 oz | 60 g)
• 1 1
• onion
• finely chopped
• 1 1
• cup
• large carrot
• peeled and diced
• 1 /2
• cup
• diced celery
• 3 3
• cups
• peeled and diced potatoes
• 4 4
• cloves
• garlic
• minced or finely chopped
• 1 1/2 1 1/2
• cups
• cooked ham,
• diced (add more if desired)
• 1 /3
• cup
• all-purpose flour
• (plain flour)
• 2 2
• cups
• low sodium chicken stock
• (or broth)
• 2 2
• teaspoons
• chicken Bouillon
• 3 3
• cups
• milk
• (whole milk or 2%)
• 1 1
• pinch of salt, if needed
• (adjust to you taste)
• fresh cracked black pepper

Details

Adapted from cafedelites.com

Preparation

Step 1

Instructions

Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).

Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).

Mix the flour through and cook for 2 minutes.

Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).

Taste test and season with salt and pepper, if desired.

Serve warm.