Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 carrot sliced into thin rounds
  • 3 cups Yukon Gold potatoes chopped in large bite-size pieces (jackets on)
  • 1/2 lb sweet deli ham cut in strips (see notes)
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 2 teaspoons dried parsley
  • 3 cups low sodium chicken broth
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • Salt and pepper

Instruction

  • In a large stockpot, heat oil over medium heat. Add onion, celery, carrot, red potatoes, and deli ham. Sauté until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder, and parsley; cook for 1 minute. 
  • Stir in the low-sodium chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.
  • In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warmed. Salt and pepper to taste.