Creamy Ham And Potato Soup

Creamy Ham And Potato Soup

Ingredients

5 tablespoons unsalted butter

1 small yellow onion, finely chopped

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

6 garlic cloves, finely minced

1 tablespoon Italian herb blend

½ teaspoon dried ground sage

5 tablespoons plain all-purpose flour

3 cups Yukon Gold potatoes, peeled and diced

2 cups cooked ham, cut into small cubes

4 cups chicken stock or broth

1 bay leaf

1 cup heavy whipping cream

Kosher salt, to taste

Freshly cracked black pepper, to taste

For garnish:

Shredded cheese

Sliced chives

Instructions

Melt the butter in a large pot set over medium-high heat.

Add the diced onion, sliced carrots, and celery, then season lightly with salt and pepper. Cook, stirring often, for about 8 minutes, until the vegetables soften and become fragrant.

Lower the heat to medium. Stir in the garlic, Italian seasoning, sage, and another light sprinkle of salt and pepper. Cook for about 1 minute, stirring constantly, until the garlic is aromatic.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Pour in about ¼–½ cup of the chicken broth, stirring and scraping the bottom of the pot to loosen any browned bits.

Add the diced potatoes, cubed ham, remaining chicken broth, and bay leaf.

Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to medium or medium-low. Simmer for 10–12 minutes, or until the potatoes are tender when pierced with a fork.

Stir in the heavy cream and season with additional salt and pepper to taste.

Serve hot, topped with shredded cheese and sliced chives, and enjoy.