Ingredients
The following ingredients have 8 Servings
- 1/3 cup unsalted butter ((2 oz | 60 g))
- 1 onion (finely chopped)
- 1 cup large carrot (peeled and diced)
- 1/2 cup diced celery
- 3 cups peeled and diced potatoes
- 4 cloves garlic (minced or finely chopped)
- 1 1/2 cups cooked ham, (diced (add more if desired))
- 1/3 cup all-purpose flour ((plain flour))
- 2 cups low sodium chicken stock ((or broth))
- 2 teaspoons chicken Bouillon
- 3 cups milk ((whole milk or 2%))
- 1 pinch of salt, if needed ((adjust to you taste))
- fresh cracked black pepper
Instruction
- 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.
