Got leftover glazed ham? Just throw everything together in one pot, simmer down to a nice thick roux and pour into bowls. Quick creamy delicious soup and single pot clean up afterwards. bi-winning.
Ingredients
- 1/2 pound cooked Ham, cubed
- 3 cups Milk
- 3 cups Potatoes, peeled and diced
- 2 cups low sodium Chicken Stock (or broth)
- 2 teaspoons Chicken Bouillon
- 1 yellow Onion, finely chopped
- 1 cup large Carrot, peeled and diced
- 1/3 cup unsalted Butter
- 1/3 cup all-purpose Flour
- 4 cloves Garlic, minced (4 tsp)
- Salt and Pepper to taste
Directions
- Melt Butter in a pot over medium heat. Then, saute the Onion and Carrots until beginning to soften.
- Add Ham and Potatoes, cook for 2 minutes, then add the Garlic and continue sauteing until fragrant.
- Stir the Flour into the pot and cook for another 2 minutes (to remove the flour taste).
- Stir in Chicken Stock and Bouillon until fully mixed. Increase heat to a boil until potatoes are fork tender.
- Reduce heat to medium-low, add Milk and stir until thicken.
- Add Salt and Pepper and serve.