Wendell's Ham and Potato Soup

Here's another dish that Wendell saw in the Crave section of the newspaper.  It's actually supposed to be topped with cheddar cheese and scallions but he didn't do that.  It still was super tasty. 

 

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1/2 white or yellow onion, diced

• 2 stalks celery, diced

• 1 medium carrot, diced

• 1 garlic clove, minced

• Salt and freshly ground black pepper

• 4 cups chicken broth

• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 4 cups)

• 1 1/2 to 1 3/4 cups diced cooked ham (8 to 9 ounces)

• 5 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups whole milk

Directions:

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed.