Ingredients
- 1/3 cup unsalted butter
- 1 onion finely chopped
- 1 cup carrot peeled and diced
- 1/2 cup celery diced
- 1 1/2 cups cooked ham diced
- 3 cups potatoes peeled and diced
- 4 cloves garlic minced
- 1/3 cup cornstarch
- 2 cups low-sodium chicken stock
- 2 teaspoons chicken bouillon
- 3 cups milk whole or 2%
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until they begin to soften, about 4 minutes.
- Incorporate the ham and potatoes into the pot and cook for 2 minutes. Follow with garlic and cook until aromatic, roughly 30 seconds.
- Sprinkle in the cornstarch, stirring to incorporate, and cook for 2 minutes.
- Pour in the chicken stock and add bouillon. Stir well and bring the mixture to a boil. Cook until the potatoes are just fork-tender, about 10-12 minutes.
- Turn the heat down to medium-low, add the milk, and continue stirring until the soup thickens, approximately 5 minutes.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
