Creamy Ham and Pea Soup
Miz Helen's Kitchen
Ingredients
6 tablespoons butter
2 tablespoons olive oil
3 to 4 cups cooked ham, diced
5 cups white potatoes, chopped
2 onions, chopped
3 cups early peas, fresh or frozen
4 cups chicken broth
1 (8 ounce) container of cream cheese and chives
1-1/2 cups milk or half and half
3/4 cup fine blending flour for sauces and gravy (I use Wondra)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme leaves
1/2 teaspoon Tabasco
1/2 cup fresh parsley, chopped
Directions
In a large stock pot, heat the olive oil and butter.
Add the potatoes and onions, cooking them until the potatoes are just starting to brown and the onions are clear.
Add the ham mixing with the onions and potatoes.
Stir in the peas, careful not to break them up.
Add the chicken broth and mix well.
Mix the flour with the milk and stir into the soup mixture.
Add the salt, pepper, thyme, and Tabasco.
Heat until almost boiling and turn the heat to medium.
Add the cream cheese in small amounts until completely melted into the soup.
Reduce the heat to low and stir as the soup will begin to thicken.
When the soup is thick, reduce to simmer.
Simmer the soup for 30 minutes before serving.
Add the fresh parsley right before serving.
Enjoy!