Ingredients
- 1/3 cup unsalted butter
- 1 onionfinely chopped
- 1 cup carrotlarge, peeled and diced
- 1/2 cup diced celery
- 3 cup spotatoespeeled and diced
- 4 clove sgarlicminced or finely chopped
- 1 1/2 cup scooked hamdiced, add more if desired
- 1/3 cup all-purpose flourplain flour
- 2 cup slow sodium chicken stockor broth
- 2 teaspoon schicken Bouillon
- 3 cup smilkwhole milk or 2%
- 1/4 teaspoon saltif needed, adjust to you taste
- 1/4 teaspoon cracked pepperto taste
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.
Tips
If your soup is too thick once it’s finished, simply add more milk in 1/4 cup increments until reaching your desired consistency. Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!