Ham and Potato Soup

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 large onion ((chopped))
• 3 ribs celery ((chopped))
• 2 cloves garlic ((minced))
• 1/4 cup flour
• 4 cups low-sodium chicken stock
• 2 cups milk
• 1/2 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds Russet potatoes ((peeled and cut into 3/4-inch cubes))
• 2 1/2 cups diced ham

Instructions

1. 1

   Heat the olive oil in a large soup pot over medium-high heat. Add the onions and celery and saute for 5-7 minutes until softened. Add the garlic and cook for 1 more minute. Stir in the flour until combined, and sauté for 1 more minute.

2. 2

   Gradually stir in the chicken stock, followed by the milk, thyme, salt, and pepper. Bring to a simmer (do not boil, otherwise the milk will separate from the soup). Add the potatoes and cook for 15-25 minutes until they are tender and the soup is thickened.

3. 3

   Stir in the diced ham and cook for another minute until warm. Taste and season with more salt and pepper. Enjoy!