5-Star Ham and Potato Soup

Place the diced potatoes, dried parsley, and bay leaf in a medium saucepan and cover with chicken stock. Bring to a boil; reduce heat to medium and cook until potatoes are tender, 15-20 minutes. Remove saucepan from heat; do not drain.

In a large skillet, saute the ham, onions, and celery in 1 tablespoon of butter until the vegetables are soft and translucent. Add mixture to the potato and chicken stock mixture.

In the same large skillet, melt the remaining 5 tablespoons butter. Add the four, salt, and pepper and whisk until combined. Continue whisking for 1-2 minutes to cook the raw flavor out of the flour. Slowly add the milk and whisk to combine; continue whisking until the mixture thickens and begins to bubble. Pour mixture into the saucepan that contains the ham and potatoes; stir to combine.

Garnish with optional fresh parsley, chives, scallions, cheese, bacon, crackers, croutons, etc.

Recipe adapted from All Recipes.