1/3 cup salted butter
1/2 small sweet onion, finely chopped
1 large carrot peeled and sliced
1 rib celery, sliced
2 cups peeled and diced potatoes
1 cup cooked ham, diced (add more if desired, but I used leftover honeybaked ham, which is super flavorful)
1/3 cup all-purpose flour (plain flour)
2 cups chicken broth
2 teaspoons Better than Bouillon
2 cups whole milk or cream
Instructions
Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
Add the ham and potatoes, cook for 2 minutes.
Mix the flour through and cook for 2 minutes.
Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are fork tender, about 10-12 minutes.
Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
Taste test and season with salt and pepper, if desired.
Serve warm.
