Potato and Ham Soup
A rich, hearty and creamy potato soup filled with onion, thyme, garlic and chunks of ham.
- 3 1/2 cups potatoes peeled and diced (roughly 3 medium-size potatoes)
- 1/3 cup celery diced (roughly 1 celery stalk)
- 1/2 cup onion diced
- 1 1/2 cups cooked ham diced
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1 teaspoon black pepper
- 1 teaspoon thyme chopped
- 1/2 teaspoon garlic minced
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- green onions for garnish, if desired
Add the potatoes, celery, onion, ham and water into a large stockpot. Bring to a boil, then continue to cook over medium to medium-low heat until potatoes are tender (but not overcooked), roughly about 8-12 minutes depending on the size of the potato dice. Stir in the chicken bouillon, pepper, thyme and garlic.
In a separate saucepan, melt butter over medium low heat until fully melted. Whisk in flour, one tablespoon at a time, stirring constantly until thick. Add milk slowly to avoid lumps, and stir until all milk has been added. Continue whisking or stirring over medium low heat until thickened (about 4-5 minutes).
Add the milk mixture into the stockpot with the potatoes and continue cooking until heated through. Top with green onions, if desired.