This soup is very delicious! It's a great way to use leftover Easter ham.
1-2 T. oil
3 Carrots, chopped
1 onion, chopped
2-3 ribs celery, chopped
1 tsp. salt
1 tsp. minced garlic
1 tsp. dried parsley
1/2 tsp. thyme
Black pepper
4 cups chicken stock
2 lbs. russet or gold potatoes, chopped
2 cups ham, diced
1/4 cup butter, melted
3 T. flour
1 1/2 cups milk
1 cup shredded cheddar cheese
More cheese and sliced green onion for garnish
In a large pot, heat the oil and add the carrots, onion, and celery. Saute until softened- 4-5 minutes.
Add the seasonings and stir.
Add the broth, ham, and potatoes. Bring to a simmer over med. high heat, then reduce heat, cover and cook until the potatoes are soft.
In a saucepan or small fry pan, melt the butter. Whisk in the flour. Whisk for about three minutes. Then whisk in the milk. Whisk until thickened. Stir the milk mixture and the cheese into the potato soup. Stir until thickened and well blended. Garnish with grated cheese and green onion, if desired.
