Creamy Potato Soup Recipe With Ham
2 tablespoons butter
1 1/2 to 2 cups chopped onion
1 cup chopped celery
2 large carrots, peeled, chopped
2 to 3 cups diced ham, about 1 pound
1 clove garlic, minced
2 cups vegetable broth
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream
3 tablespoons all-purpose flour
1 cup half-and-half or whole milk, more if needed to thin
salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional
sliced green onions, for garnish, optional
shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional
Melt butter over medium-low heat in a large cooking pot.
Add the onion, celery, carrots, and ham.
Cook, stirring frequently, until onions are tender, about 5 minutes.
Add the garlic and cook for about 1 minute longer.
Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.
Whisk the flour into the heavy cream until smooth; stir into the hot mixture.
Stir in the half-and-half or milk.
Add salt and pepper to taste.
Mash slightly to thicken; add more milk if needed.
Serve garnished with parsley, sliced green onions, or a little shredded cheese.
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