Directions: First, start by chopping up all the veggies, and ham in the ingredient list below.
Measure out your spice mixture and set aside in a small dish, as shown. Once all the chopping is done, the rest is rather simple...it just takes some patience.
Begin by blanching, or quickly boiling, the cubed potatoes in water for 6-8 minutes (just like making pasta). Scoop potatoes out of the boiling water, and place aside for addition later.
Next, in a large stock pot on medium-high heat, add in the olive oil and sauté the celery, carrots and ham (add in the onion now, if you used onion) until slightly tender (5-7 minutes)--you'll want to sprinkle the spice mixture over the veggies as you sauté (see picture below). Then, add in your chopped shallots, and sauté for another 3-5 minutes until they are translucent, but NOT brown.
Then, push the veggies to one side of the pan, and melt the butter on the other side until liquid. Sprinkle the flour over the butter (but not the veggies) and mix well to make a roux. You'll want the flour to cook a bit, so you're looking for a paste-like consistency. Again, mix well. If you need to grab a whisk to incorporate, do so.
Pour the low-sodium chicken broth over the roux, stirring vigorously, and then slowly stir entire pots' contents together. Add in the additional water and stir. Add the potatoes back into the pot.
Bring contents to a boil, reduce to simmer for 25-30 minutes. Taste, and add a little salt if necessary. If you want to really richen up the soup, add in a 1/4 Cup Heavy Cream right at the end, and simmer for an additional 2-4 minutes.
Enjoy with a beautiful French baguette. Yum!
- 2 1/2 Cups Yellow or Red Potatoes, 1 Inch Cubes
- 1 Cup Cubed Virginia Ham (TRICK! Go to the deli department of your grocery store and ask for 1/2-1 inch slice of their Virginia Ham. It's half the price of prepackaged ham slices!)
- 2 Tbs. Olive Oil
- 3/4 Cup Celery, Chopped into Bite Size
- 3/4 Cup Carrots, Chopped into Bite Size
- 1/2 Cup Shallots or Onion, Chopped Small
- 3/4 Stick of Salted Butter
- 1 Quart Size, Can of Low Sodium Chicken Broth + 2 Cups Tap Water
- 1/4 Cup All Purpose Flour