Potato and Ham Soup

I have been making soup a bit more often lately as the temperatures cool off here and I am loving every minute of it! This is the most recent one I made and I am ready to make it again. So delicious, hearty, but not too heavy. The broth is simply divine! Enjoy!


Ingredients:

1/3 c. butter
1 large onion, finely chopped
1 large carrot, peeled and diced
1/2 c. diced celery
4 cloves garlic, minced
3 c. peeled and diced potatoes (don't dice them too small or they will disintegrate and you will have potato mush)
2 c. cooked ham, diced*
1/3 c. flour
2 c. chicken stock
2 tsp. chicken bouillon**
3 c. milk
Salt and pepper

*This is a great way to use leftover ham, or I purchased spiral-sliced ham pieces and used those. 
**I like to use a product called "Better than Bouillon". The flavor is excellent!


Melt butter in a pot over medium heat.
Saute onion, carrots, and celery until they begin to soften.
Add ham and potatoes; Cook for 2 minutes, then add garlic.
Saute this mixture until the garlic is fragrant, less than a minute.
Add flour and mix through; Cook for 2 minutes.
Stir chicken stock and bouillon together and add to the meat/vegetable mixture.
Increase heat and bring to a boil until potatoes are just barely fork tender, about 10-15 minutes.
Reduce heat to medium low; Add milk and stir until thickened.
Season with salt and pepper to taste, then simmer for a few minutes and serve.