Potato Soup

Total time: 60 minutes

Ingredients:

  • 4 medium potatoes, roughly chopped
  • 4 medium carrots, roughly chopped
  • 3 ribs celery, roughly chopped
  • 1 1/2 onion, roughly chopped
  • 1 tbs butter
  • 6oz (180gr) ham,  preferably dry-cured, such as Prosciutto, cut into small pieces
  • 2 bay leaves
  • 1 tsp Herbes de Provence
  • 4 cups (32oz, 960ml) water
  • 2 cups (16oz, 480ml) milk less 4 tbs for thickening
  • 3 tbs cornstarch (maizena) dissolved into 6 tbs milk

 Instructions:

  • Melt butter in small soup pot or large saucepan. Add onion and sauté until it starts to get tender, about 5 minutes.
  • Add celery and sauté 5 minutes longer.
  • Add ham and sauté briefly.
  • Add carrots, potatoes, herbs and water.
  • Cover and cook until vegetables are tender, 30 - 40 minutes.
  • To finish: remove bay leaves.
  • Increase heat and add cornstarch mixture, stirring until thickened
  • Add remaining milk and heat through. Serve.

Note:  You could substitute cream for some or all of the milk for a richer soup.