5.0
(11)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Step 2
Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
Step 3
Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
Step 4
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
Your folders
myrecipes.com
1.0
(1)
Your folders
cafedelites.com
4.9
(247)
25 minutes
Your folders
simplyrecipes.com
5.0
(58)
1 hours, 30 minutes
Your folders
bellyfull.net
5.0
(8)
20 minutes
Your folders
thecozycook.com
5.0
(14)
25 minutes
Your folders
thekitchn.com
4.5
(3)
Your folders
myfamilydinner.com
420 minutes
Your folders
allrecipes.com
4.7
(270)
40 minutes
Your folders
therealfoodrds.com
4.7
(14)
30 minutes
Your folders
gimmesomeoven.com
4.8
(9)
20 minutes
Your folders
food.com
5.0
(204)
20 minutes
Your folders
allrecipes.com
4.8
(14.5k)
25 minutes
Your folders
recipelion.com
5.0
(7)
1 hours, 10 minutes
Your folders
bhg.com
5.0
(1)
Your folders
foodandwine.com
Your folders
bestrecipes.com.au
4.5
(2)
60 minutes
Your folders
taste.com.au
3.8
(7)
Your folders
thediaryofarealhousewife.com
5.0
(7)
25 minutes
Your folders
tasteofsouthern.com
5.0
(3)
1 hours, 15 minutes