Creamy Ham and Potato Soup

I Love soup! While I don’t fully enjoy the yucky weather outside I am thankful for the opportunity it brings to make warm, yummy dinners and gooey cobblers.

This soup from The Girl Who Ate Everything is quick, easy and delicious! I have made it using leftover pork roast instead of ham and it was fantastic!

Creamy Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1 cup carrot, diced
1 cup frozen corn
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper and corn.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, slowly stir to combine. 

Top with cheddar cheese, chives, and bacon if desired. Serve immediately.