Ham and Potato Soup

chelseasmessyapron.com

Carey Ann

1 tablespoon olive oil, separated

1 and ½ cups cubed leftover (fully cooked) ham

1 small yellow onion, diced (~1 cup)

1 large carrot, diced (heaping ½ cup)

1 stalk celery, diced (heaping ½ cup)

1 and ½ teaspoons minced garlic (~2 cloves)

3 tablespoons unsalted butter

3 tablespoons white flour

¾ teaspoon EACH: dried thyme, dried oregano

⅛ teaspoon ground cayenne pepper, optional

Seasoned salt and freshly cracked pepper

3 cups milk (1%, 2% or whole; whole will be creamiest and what I typically use)

1 and ½ cups chicken stock or broth

2 cups Yukon gold potatoes, diced (peeled if desired) (See Note 1)

1 and ½ cups frozen corn

1 cup freshly grated sharp Cheddar cheese

Optional: fresh thyme or fresh parsley

Directions at chelseasmessyapron.com

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