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Hearty and wholesome!!


ham and potato soup

1 1/2 pounds Yukon Gold potatoes, peeled and diced

1 onion, diced

2 carrots, peeled and diced

1 rib celery, diced

8 ounces smoked ham, diced

3 cloves garlic, minced

3 tablespoons butter

1/4 cup flour

4 cups chicken broth

1/2 cup cream (I forgot to include this, but it would be an excellent addition)

salt and pepper to taste

cayenne pepper

fresh chives for garnish

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham and garlic, cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in the flour, cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Stir in potatoes, cook for 15 minutes, until potatoes are tender. Season with salt and pepper, add cayenne and cream. Stir to combine and heat through. Garnish with fresh chives.


Recipe adapted from Allrecipes