Name: Ham and Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Tbsp olive oil ($0.44); 2 carrots, peeled and diced ($0.20); 3 ribs celery, diced ($0.30); 1 small white onion, diced ($0.70); 2 medium potatoes, peeled and diced (roughly 3½ cups)* ($1.66); 6 cups vegetable broth** ($0.78); 2 cups cooked diced ham ($6.38); 2 Tbsp salted butter ($0.24); 1/4 cup all-purpose flour ($0.05); 2 cups milk ($0.36); 2 Tbsp minced fresh parsley ($0.08); 1 tsp freshly cracked black pepper ($0.05); Salt, to taste*** ($0.01)

Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!

1 hr total 20 min prep 40 min cook 8 212 cal

Instructions

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1 In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
2 Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
3 Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
4 Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!