Ingredients:
3 cups diced potatoes (about 3-4 medium-sized potatoes)
1 cup diced ham (cooked)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4 cups chicken or vegetable broth
2 cups milk (whole or 2%)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup heavy cream (optional, for added richness)
Salt and pepper to taste
Chopped fresh parsley or chives for garnish (optional)
Instructions:
Prepare the Vegetables: Start by peeling and dicing the potatoes into small cubes. Dice the ham, onion, celery, and carrots as well. Having all your ingredients prepped and ready makes the cooking process smoother.
Sauté the Vegetables: In a large soup pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté them for about 5 minutes or until the onions are translucent and the vegetables start to soften.
Make the Roux: Sprinkle the flour over the sautéed vegetables and stir to combine. Continue cooking for 2-3 minutes to cook out the raw flour taste and create a roux.
Add Broth and Potatoes: Slowly pour in the chicken or vegetable broth while stirring continuously to prevent lumps. Add the diced potatoes to the pot, and season with salt and pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Add Ham and Milk: Stir in the diced ham and pour in the milk. If you want a creamier soup, you can also add the heavy cream at this point. Simmer for an additional 10-15 minutes, stirring occasionally.
Adjust Seasoning: Taste the soup and adjust the salt and pepper as needed. You can also add more milk or cream if you prefer a thinner consistency.
Serve: Ladle the hot potato and ham soup into bowls. Garnish with chopped fresh parsley or chives if desired. Serve with crusty bread or crackers.
