Creamy Ham and Potato Soup
Ingredients
The soup base
-
2
tablespoons
olive oil or butter
-
1
small
white or yellow onion, peeled and diced
-
2
stalks
celery, diced
-
2
large
carrots, diced
-
3
cloves
garlic, peeled and minced
-
¼
cup
all-purpose flour
-
2
cups
chicken stock
-
3
cups
ALDI organic milk, warmed
-
1.5
pounds
baby Yukon gold potatoes, diced
The flavorings
-
2
cups
diced leftover ham
-
1
leaf
bay leaf
-
1
teaspoon
dried thyme
-
1
teaspoon
Kosher salt
-
½
teaspoon
freshly-cracked black pepper
Instructions
- Heat oil or melt butter in a large stockpot over medium-high heat.
- Add onion and sauté for 3 minutes, then stir in celery, carrots, and garlic, cooking for another 4 minutes.
- Stir in flour until combined and sauté for 1 more minute.
- Gradually stir in chicken stock until fully combined.
- Add milk, potatoes, ham, bay leaf, thyme, salt, and pepper, and stir until combined.
- Continue cooking until the mixture simmers but does not boil.
- Reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft, stirring occasionally.
- Taste the soup and adjust seasoning with salt and pepper if needed, then serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
30mg
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