Ham & Potato Soup
- Prepare Ingredients: Chop the onion, carrots, celery, potatoes, and ham according to your preference, either finely or in chunky pieces. Mince the garlic cloves.
- Cook Soup Base: In a large pot, pour in the low-sodium chicken broth. Add the chopped vegetables, ham cubes, minced garlic, salt, pepper, garlic powder, parsley, and dry chives. Ensure there is enough broth to cover the ingredients but leave room for the cream base. Simmer the soup over low heat, allowing it to cook slowly for about 1-2 hours, allowing the flavors to meld and the broth to reduce. Add the second box of broth if needed to maintain desired consistency.
- Prepare Cream Base: In a separate smaller pot, melt the butter over medium heat. Add the flour and whisk until it is fully absorbed and forms a smooth paste. Gradually pour in the milk, stirring constantly to prevent lumps from forming. Continue to cook and stir until the mixture thickens into a creamy sauce.
- Incorporate Cream Base: Once the cream base has thickened, add it to the soup, stirring continuously until it is fully incorporated. Allow the soup to simmer for an additional 5-10 minutes to ensure the flavors blend harmoniously.
- Serve: Ladle the warm and creamy Ham & Potato Soup into bowls and serve immediately. Garnish with additional parsley or chives if desired. Pair with crusty bread or a side salad for a complete and satisfying meal.
Additional Tips:
- Feel free to customize the soup by adding your favorite herbs and spices, such as thyme or rosemary, for added depth of flavor.
- For a thicker consistency, you can mash some of the potatoes with a fork or potato masher before adding the cream base.
- This soup can be made ahead of time and reheated gently on the stove or in the microwave. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information: (Per Serving – 1 cup)
