Ham and Potato Soup ​

Servings: 12

Ingredients

	3 medium carrots, diced
	3 ribs celery, diced
	1/2 cup garlic, sliced
	4 1/2 pounds yukon gold potatoes, peeled and diced
	1/2 cup butter
	1 1/2 pounds smoked ham, diced
	3/4 cup flour
	3 medium onions, diced
	12 cups chicken broth
	6 cups water
	1 1/2 cups heavy cream
	3/16 teaspoon salt and pepper to taste
	3/16 teaspoon cayenne pepper
	3 tablespoons chopped fresh chives for garnish

Directions

Step 1 Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, before vegetables soften and the onions are translucent.

Step 2 Stir in flour; cook for approximately three minutes. Stir in chicken broth, 1 cup at the same time. Add water and stir to mix. Turn heat to high and bring to a simmer. Simmer on medium-low for quarter-hour, stirring occasionally.

Step 3 Taste the soup for salt and add more if necessary. Stir in potatoes; cook for quarter-hour, until potatoes are tender. Skim fat if desired.

Step 4 With a potato masher, mash the soup several times, leaving lots of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to mix and heat through. Garnish with fresh chives.