Ingredients
2tbspolive oilor butter
1smallonionwhite or yellow , peeled and diced
2celery stalksdiced
2largecarrotsdiced
3clovesgarlicpeeled and minced
¼ cupall-purpose flour
2cupschicken stock
3cupsmilkwarmed
1 ½lbsbaby Yukon gold
2cupsham
1bay leaf
1 tspthymedried
1tspkosher salt
½tspblack pepperfreshly-cracked
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Stir in the celery, carrots, and garlic.
Continue to saute for 4 more minutes, stirring occasionally. Stir in the flour until combined, and sauté for 1 more minute, stirring occasionally.
Gradually stir in the chicken stock until it is completely combined. Stir in the milk, potatoes, ham, bay leaf, dried thyme, salt, and pepper until combined. Continue cooking until the mixture reaches a simmer, but not boiling.
Reduce heat to medium-low, cover, and simmer for about 10 to 15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom of the soup does not burn.
Once the potatoes are soft, give the soup a taste and season with extra salt and pepper if needed. Serve immediately.
