Let’s start our soup by coating the bottom of a pot with a few tablespoons of olive oil and over medium heat sautéing 1 chopped white onion, 1 diced carrot, and 1 stalk of diced celery.
Next diced up a ham steak and add that to your pot.
Now grab a small bag of honey gold potatoes, dice those babies up, and add them to your pot!
Can’t find these mini golden potatoes? 4 regular sized yukon gold potatoes will work as well!
Let’s season up our soup with 1 teaspoon of garlic powder…
A palmful of dried rosemary and fresh pepper to taste. Because our ham is so salty I would hold off on the salt!
Stir in 1/4 cup of flour…
This will help thicken up your soup.
Then pour in 4 cups of chicken broth.
Bring this pot to a boil, then allow it simmer for 20-30 minutes…
Or until your potatoes are nice and soft!
You can finish this soup 1 of 3 ways. You could go the healthy route and stir in a few handfuls of fresh spinach. You could be decadent and stir in a 1/2 cup of heavy cream…
Or you could be like me and stir in a few handfuls of sharp cheddar cheese!
I’ll always take the cheese option!
Nothing beats of big bowl of this potato soup on a chilly fall evening!
- Serves 6
- 1 white onion, diced
- 1 carrot, diced
- 1 stalk of celery, diced
- 1 ham steak, diced
- 1 small bag of honey gold potatoes, diced
- 1teaspoon garlic powder
- 1 palmful of rosemary
- 1/4 cup of flour
- 4 cups chicken broth
- fresh pepper to taste