Ingredients
2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips
3 cups low sodium chicken broth
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt & pepper
Instructions
In large stockpot heat oil over medium heat. Add onion, celery, carrot, red potatoes and deli ham. Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the chicken broth, oregano, basil, onion powder and garlic powder. Simmer until the potatoes are tender; approximately 15 minutes.
In skillet melt butter and whisk in flour. Cook over low heat until bubbly and well combined; approximately 1 minute. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly stir into soup. Simmer until warmed. Salt & pepper to taste.
Notes
Wondra flour is terrific for soups and gravies.
