π Ingredients
6 medium potatoes, peeled & cubed
1 small onion, diced
2 cups cooked ham, diced
3 cups chicken broth
2 tbsp butter
2 tbsp all-purpose flour
1Β½ cups milk (or half-and-half for extra creaminess)
Salt & black pepper, to taste
Β½ tsp garlic powder (optional)
Β½ tsp paprika (optional)
Chopped parsley or green onions (for garnish)
π©βπ³ Instructions
Cook the potatoes
Add potatoes, onion, ham, and chicken broth to a large pot. Bring to a boil, then reduce heat and simmer for 15β20 minutes, until potatoes are fork-tender.
Make it creamy
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth and slightly thickened.
Combine
Pour the milk mixture into the soup pot. Stir well and simmer for 5β10 minutes until thick and creamy.
Season
Add salt, pepper, garlic powder, and paprika to taste. Adjust thickness with a little extra milk or broth if needed.
Serve & enjoy
Ladle into bowls and garnish with parsley or green onions.
β Optional Add-Ins
Shredded cheddar cheese π§
Crumbled turkey bacon or beef bacon
A splash of cream for extra richness
Warm, filling, and absolutely irresistible π€€π₯
If you want, I can also give you a slow-cooker version or a lighter/healthier option π