1) Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
2) Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
3) Mix the flour through and cook for 2 minutes.
4) Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.
5) Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
6) Taste test and season with salt and pepper, if desired.
7) Serve warm.
8) NOTES
HAM BROTH
You can make your own ham broth for ham soup using leftover ham bone:
Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
Discard hambone
Replace the chicken stock with your ham broth.
9) TIPS
If your soup is too thick once it's finished, simply add more milk in 1/4 cup increments until reaching your desired consistency.
Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk.
Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!
10) NUTRITION
Calories: 217kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 604mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3085IU | Vitamin C: 12.4mg | Calcium: 145mg | Iron: 3.1mg