Creamy Potato and Ham Soup

By michelew7

Recipe suggested by Mark Anderson

Ingredients

• 2 tablespoons olive oil
• ½ medium onion, chopped
• 2 stalks celery, chopped
• 1 carrot, sliced in thin rounds
• 3 cups Red or Yellow potatoes, skin-on, cut into large bite-sized chunks
• ½ lb smoked ham (not sliced), cut into ½ inch cubes (bite-sized chunks)
• 2 cloves garlic, minced (or 2 teaspoons prepared minced garlic)
• ½ teaspoon onion powder
• 2 teaspoons dried parsley
• 3 cups low-sodium chicken broth
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• Salt and pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. In large stockpot, heat oil over medium heat. Add onion, celery, carrot, ham, and potatoes. Cook until the onions and ham start to crisp on the edges (approximately 5-7 minutes).
(Alt. add one tablespoon butter and 1 tablespoon olive oil to skillet and sear ham, stirring to get each side, then add to stockpot mixture.)
Add the garlic, onion powder, and parsley, cook for 1 minute. Stir in chicken broth and simmer until potatoes are tender, approximately 15 minutes.

2. In skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk, working to make it creamy and to get out any lumps. When thoroughly mixed and thickened, slowly whisk or stir in to soup. Simmer until warmed throughout. Add salt and pepper to taste.