🥔 Ingredients:
2 cups cooked ham, diced
4 cups potatoes, peeled and diced
1 cup carrots, diced
1 small onion, chopped
2 celery stalks, chopped
3 cups chicken broth
1 cup milk
1 cup heavy cream (or half-and-half)
3 tablespoons butter
3 tablespoons flour
Salt and black pepper to taste
½ teaspoon garlic powder (optional)
Fresh parsley (for garnish)
👩🍳 Instructions:
Cook the vegetables
In a large pot, add potatoes, carrots, onion, celery, and chicken broth.
Bring to a boil, then reduce heat and simmer for about 15–20 minutes until potatoes are tender.
Add ham
Stir in the diced ham and let it heat through for about 5 minutes.
Make the creamy base
In a separate small pan, melt butter over medium heat.
Stir in flour and cook for 1–2 minutes (this makes a roux).
Slowly whisk in milk and cream until smooth and thickened.
Combine
Pour the creamy mixture into the soup pot. Stir well and simmer for another 5–10 minutes until thick and creamy.
Season & serve
Add salt, pepper, and garlic powder to taste.
Garnish with fresh parsley and serve warm.
⭐ Optional Add-Ins:
1 cup shredded cheddar cheese for extra richness
A pinch of thyme for more flavor
Crumbled bacon on top
If you want, I can also give you a slow cooker version 😊