# **Potato and Ham Soup**

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3 Tbs. butter

1 cup diced onion

1 cup diced carrot

1 cup diced celery stick

1 cup diced left over smoked ham

2 large cloves garlic sliced fine

1 diced red pepper

¼ cup flour

1 quart or litre chicken broth

2 large potatoes (Yukon Gold are perfect)

⅛ tsp cayenne pepper and ⅛ tsp black pepper

1 tsp Roasted Garlic & Red Pepper Seasoning

½ tsp salt (to taste)

½ cup cream

chives if you have on hand for garnish

note: *Steps**

Place butter in a large pot and heat on medium until butter starts to turn golden brown and sizzle.

Add onion, carrot, celery, and ham and sauté for about 5 minutes until onions are translucent.

Add red pepper. Sprinkle flour on top and cook about 3 minutes while stirring.

Add chicken stock slowly, while stirring to stop flour from lumping. Add water, turn up heat a bit and bring to a simmer.

Add potatoes and adjust heat as needed to continue with a slight simmer. Taste the soup as with the ham it may be salty enough otherwise add a bit more to taste before adding the potato.

Add potatoes and cook until they have softened. Add remaining seasonings. To thicken mash a couple of times with a potato masher or add a Tablespoon of potato flakes.

Stir in the cream and cook only about a minute longer until cream is heated. Stir, and add a bit of chopped chive if you like. Serve.

note: *Notes**

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