I have made this recipe a number of times now. Robby and my Dad really enjoy this dish so it makes it on my menu planning often. I also love that it comes together quickly. Once the veggies are cut up it’s done in no time! This is perfect on a snowy winter day! I make this with gluten free flour for Robby but all purpose flour works just fine!
Note- if the soups thickens a little more than you want simply add more chicken stock.
INGREDIENTS
1/3 cup unsalted butter, I used Earth Balance but any butter is fine
1 onion, diced
1 cup of carrots peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 garlic cloves, minced
1 1/2 cups cooked ham, diced
1/3 cup gluten free all purpose flour ( or any all purpose flour)
2 cups low sodium chicken stock or broth
2 teaspoons chicken bouillon such as better than bouillon
3 cups milk, I used whole fair-life milk
Pinch of salt
Pinch of pepper
DIRECTIONS
Heat the butter in a pot over medium heat. Sauté the onions, carrots and celery until they begin to soften about 4-5 minutes.
Add the ham and potatoes, cook for 2 minutes then add the garlic and sauté until fragrant for less than one minute.
Add the flour and mix through to combine. Let cook for 2 minutes. Stir in the stock and bouillon and mix all of the ingredients together. Increase the heat and bring to a boil until the potatoes are fork tender about 10-12 minutes.
Reduce heat to medium-low and add the milk. Stir over the heat until the soup is thickened about another 5 minutes or until your desired thickness. Season with salt and pepper. Remove from heat and serve warm.
Enjoy!
Anne
