Great soup for a chilly day or when you have that leftover ham from the holidays.

Cream of Ham & Potato Soup

• 3 1/2 cups peeled & diced potatoes (little more won’t hurt)
• 1/3 cup diced celery
• 1/3 cup diced onion
• 2 – 3 large carrots – either diced or shredded
• 2 cups diced cooked ham
• 3 1/4 cups chicken broth
• 1/2 teaspoon salt (depending on how salty the ham is add more or less)
• 1 teaspoon pepper
• 5 tablespoons of butter
• 5 tablespoons flour
• 2 cups milk (or you can use half and half)

Combine the potatoes, celery, onion, carrots, ham and chicken broth in a stockpot or kettle.  Bring to boil, then cook over medium heat until potatoes are tender.  This will probably take 10 – 20 minutes.  Stir in the salt and pepper.

In a separate saucepan, melt butter over medium low heat.  Whisk in flour to make a paste, stirring constantly until thick.  This will not take long – maybe a minute.  Slowly stir in milk and continue stirring over medium low heat until thick:  around 5 minutes.  Make sure you pour milk in slowly while stirring to avoid lumps in the cream sauce.

Stir the milk mixture into the ham mixture.  Cook until heated through.

You can add a handful of cheese, chives or bacon to give it the loaded potato flavor – or serve those items on the side.