- 6 tablespoons butter
- 1 onion, finely diced
- 4 medium carrots, diced
- 3 celery stalks, diced
- 2 tablespoons minced garlic (about 4 cloves)
- 3 cups white potatoes, peeled and cut into 3/4” pieces
- 2 cups cooked ham, diced
- 2 cups chicken broth
- 1/2 tablespoon chicken bouillon
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon parsley
- 1/2 teaspoon thyme
- salt and pepper to taste
- In a large pot, sauté onion, carrots and celery in butter until veggies are tender.
- Add in garlic, potatoes and ham.
- Stir in broth and bouillon, then bring to a boil.
- Carefully spoon out about 1/2 cup of broth into a bowl and blend in flour.
- Return the broth and flour mixture to the pot and stir until it’s incorporated.
- Lower the heat to medium and simmer until the potatoes are fork tender (about 10 minutes).
- Stir in milk and heavy cream, herbs, salt and pepper.
- Return to a simmer and allow to cook for about 10-15 more minutes.
- Serve hot (with oyster crackers, if desired).
The inspiration for this hearty soup can be found here.