Ham and Potato Soup

Typically I make this soup around Easter when I have a lot of leftover ham in my fridge that needs used, but the weather took a sharp turn this week and decided to become a frozen nightmare and I REALLY wanted soup. Not just any soup, but this soup. Thankfully, I actually did still have some leftover ham in my freezer from Easter :) Had the ham been in my freezer a little to long? Probably...did I care...not really. It still tasted fantastic and that's all that matters right?!
This soup is ready in under 30 minutes which makes it the perfect weeknight meal, especially on those nights where it's frigidly cold outside.


olive oil
1/3 cup diced celery
1/3 cup diced carrots
1/3 cup finely diced onion
3 cloves garlic, minced
3 1/2 cups peeled diced potatoes
1 1/2 cups cooked diced ham
4 cups water
2 TBSP chicken bouillon
1/2 tsp salt
1/2 tsp pepper, white or black
5 TBSP butter
5 TBSP flour
2 cups milk

1. In a large pot, add 1 TBSP olive oil and heat to medium. When heated, add onion, celery, and carrots and saute for 2-3 minutes.
2. Add minced garlic and cook 30 seconds or until aromatic.
3. Add diced potatoes, ham, water, chicken bouillon, salt and pepper.
4. Bring to a boil, then cook over medium heat until the potatoes are tender, which will take roughly 10-15 minutes.
5. While potato mixture is cooking you will prepare the white sauce. In a medium saucepan, melt the butter over medium heat.
6. When the butter is melted, whisk in the flour and cook about 1 minute.
7. Slowly stir in the milk, while whisking. This will ensure that no lumps form in this mixture and is crucial. If you add the milk fast, you run the risk of the flour mixture not incorporating well and being lumpy.
8. Cook milk mixture, while stirring, over medium heat until thick, which will take roughly 4 to 5 minutes. When thick, remove from heat and set aside until ready to use.
9. When potatoes are soft in the large pot, stir the thickened milk mixture into the large pot and stir to incorporate.

**Randi's Side Notes**
~ Occasionally when I make this I will replace the water and chicken bouillon for chicken stock instead. I've also done half water and half chicken stock. Regardless of how you choose to do it, it will be full of flavor and taste great.
~ If you happen to have a ham bone, something else you could do to add great flavor is to boil that for a few hours before hand and make a great broth and use that to replace the water!