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
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.
Wondra flour is terrific for soups and gravies.