A creamy, warm, and hearty weeknight meal. So delicious it will be a new family favorite.
Course: Main, Soup
Keyword: ham, potato, soup
2teaspoonsfresh thyme leaves
2largerusset potatoespeeled and diced
1 1/4cupsfrozen corn kernels
12ozboneless ham steakcubed
1/2teaspoonfresh ground pepper
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery cook, stirring frequently, about 8-10 minutes. Stir garlic, thyme, and bay leaf cook until fragrant, about 1-2 minutes.
Whisk in flour, cook for 1 minute. Slowly whisk in milk. Add potatoes, corn, ham, salt, and pepper.
Bring to a boil; reduce heat and simmer until potatoes are tender about 13-15 minutes.*
When the potatoes are tender, use a potato masher and mash about 1/3 of the potatoes. This depends on your desired thickness of the soup. We like it thick and creamy.
Season to taste with salt and pepper.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.