Creamy Ham and Potato Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Celery(80g)
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  2 Carrots(122g)
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  3 Garlic(9g)
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  0.3 cup Flour, All-Purpose, White
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  2 cup Low Sodium Chicken Broth
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  3 cup 2% Milk
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  1.5 lbs Potato, Yukon Gold
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  2 cup Ham, Smoked, Bone-In
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  1 1 bay leaf
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  1 tsp Thyme, Dried
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  1 tsp 1 teaspoon Kosher salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering. Add the onion and sauté for 3 minutes, stirring occasionally, until softened and translucent.
2. 2Stir in the celery, carrots, and fresh garlic, and continue sautéing over medium-high heat for 4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.
3. 3Sprinkle the flour over the vegetables and stir until fully combined, then cook for 1 minute over medium-high heat while stirring constantly to remove the raw flour taste.
4. 4Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Once combined, stir in the milk, potatoes, ham, bay leaf, and dried thyme until fully incorporated.
5. 5Bring the soup to a simmer over medium-high heat, stirring occasionally—this should take 5–8 minutes until small bubbles break the surface consistently. Reduce heat to medium-low.
6. 6Cover the pot and simmer for 10–15 minutes over medium-low heat, stirring every 2–3 minutes, until the potatoes are fork-tender with no resistance when pierced.
7. 7Taste the soup and season with the kosher salt and freshly-cracked black pepper as needed.
8. 8Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or allow to cool slightly and serve immediately.