5-Star Ham and Potato Soup

from ButterYum

serves 6-8

INGREDIENTS

• 4 cups peeled and diced thin-skinned red or white potatoes (not baking potatoes such as Idaho or Russet)

• 4 cups very flavorful homemade chicken stock

• 1 tablespoon dried parsley

• 1 bay leaf

• 6 tablespoons butter, divided

• 1/3 cup minced celery

• 1/3 cup finely minced onion

• 3-4 cups diced cooked ham

• 5 tablespoons all-purpose flour

• 1/2 teaspoon Kosher salt

• 1 teaspoon ground black pepper

• 2 cups whole milk

• Optional Garnish: fresh parsley, chives, scallions, cheese, bacon, crackers, croutons, etc

DIRECTIONS

• Place the diced potatoes, dried parsley, bay leaf, and chicken stock in a medium saucepan.

• Bring to a boil; reduce heat to medium and cook until potatoes are tender, 15-20 minutes.

• Remove saucepan from heat; do not drain.

• In a large skillet, saute the ham, onions, and celery in 1 tablespoon of butter until the vegetables are soft and translucent.

• Add the sautéed ingredients to the potato and chicken stock mixture.

• In the same large skillet, melt the remaining 5 tablespoons butter; add the four, salt, and pepper and whisk for 1-2 minutes to cook the raw flavor out of the flour.

• Slowly add the milk and whisk to combine; continue whisking until the mixture thickens and begins to bubble; pour mixture into the saucepan that contains the ham and potatoes; stir to combine. Garnish and serve.

adapted from allrecipes.com