Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 6 cups Chicken or Ham Stock (low sodium)
  • 3 cups Yukon Gold or Russet Potatoes, peeled and diced (1/2 inch cubes)
  • 1 cup Whole Milk (or half-and-half)
  • 1/2 cup Heavy Cream
  • 5 cups Cooked Ham, diced
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and chop all vegetables. Dice the ham. Measure out the liquids.
  2. In a large Dutch oven, melt the butter over medium heat.
  3. Add the diced onions, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
  4. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  5. Sprinkle the flour over the softened vegetables. Stir continuously with a whisk or wooden spoon for 2 minutes to cook out the raw flour taste. The mixture will look thick and pasty (the roux).
  6. Gradually whisk in the chicken or ham stock, starting with a small amount to create a smooth, thick base before adding the rest. Continue whisking until the liquid is lump-free.
  7. Bring the soup mixture to a simmer. Add the diced potatoes, bay leaves, and the optional ham bone/hock (if using).
  8. Reduce the heat to low, cover the pot partially, and simmer gently for 15–20 minutes, or until the potatoes are tender.
  9. Remove and discard the bay leaves and the ham bone/hock (if used).
  10. For a thicker, creamier soup, lightly mash about one-third of the potatoes against the side of the pot using a potato masher or immersion blender.
  11. Stir in the whole milk and heavy cream. Bring the soup back up to a gentle simmer, ensuring it does not boil once the cream is added.
  12. Stir in the diced cooked ham and cook for 2–3 minutes until heated through.
  13. Taste the soup. The amount of salt needed will depend heavily on the saltiness of your stock and ham. Add salt and plenty of freshly ground black pepper as needed.
  14. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.