Ham and Potato Soup

6 standard portions

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Ingredients

• 2 tablespoons butter
• 1 medium yellow onion (peeled and diced)
• ½ cup diced celery
• ½ cup diced carrot
• 2 cloves garlic (minced)
• ¼ cup all purpose flour
• 3 cups chicken stock
• 4 cups diced Yukon gold potatoes
• 2 cups diced leftover ham
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon salt (add more if desired)
• ½ teaspoon ground black pepper
• 1 ½ cups whole milk (or half and half)

Method

1. In a Dutch oven, melt the butter.
2. Add onion, celery and carrot. Sauté for 3-4 minutes or until softened.
3. Add garlic, and cook for 30 seconds.
4. Add flour, and cook for 1 more minutes while stirring.
5. Pour in the chicken stock, add potatoes, ham, bay leaf, thyme, salt and pepper. Give everything a stir, bring to a boil, reduce heat to a simmer then cook covered for 15 minutes (stirring occasionally) or until the potatoes are tender.
6. Discard bay leaf, mix in the milk and simmer for 5 more minutes or until the soup has thickened.
7. Taste the soup and adjust seasonings to your preference.