From Chow Bella
4 tsp butter or olive oil
2 cups diced celery
2 cups diced onion
4 medium Yukon gold potatoes, peeled and diced
6 cups chicken broth (basically enough to just cover the potatoes)
1 bay leaf
3 cups diced ham
1/2 tsp dried tarragon
1/2 tsp dried marjoram
1/4 tsp dried sage
1/2 cup half-and-half or canned coconut milk (optional)
Salt and pepper, to taste (I didn't add any salt)
1. In a stock pot, heat butter or oil over medium heat. Add celery and onion and cook until translucent.
2. Add potatoes and just enough broth to cover them, along with the bay leaf, and simmer, about 15 min.
3. Add ham and herbs and simmer 10 more min or until potatoes are fork tender. Mash with a potato masher, making some potatoes little chunks and some a complete mash. Add half-and-half and return to simmer. Season to taste with salt (probably won't need any) and pepper.
Makes 4 servings, which I counted according to the 21 Day Fix program as: 1 green, 1 yellow, 1/2 red, 1/2 blue, 1 tsp.