Ingredients
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3 tablespoons olive oil
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1 onion, chopped
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3 cups cubed ham
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6 cups idaho potatoes, peeled and cut into 1 inch cubes. (6-8 potatoes depending on size)
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3 (15 ounce) cans low sodium chicken broth
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1 teaspoon dried thyme leaves
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salt
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1/2 teaspoon fresh ground pepper
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1 carrot, grated
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1 celery rib, 6-8 inch long finely chopped
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1 teaspoon minced garlic clove
Instructions
- Heat the olive oil in a Dutch oven or soup pot.
- Saute the chopped onions and celery for 2 minutes.
- Add the garlic, grated carrot and ham.
- Continue sauting until the onion is golden.
- Add the chicken broth, thyme and pepper and simmer for 20 minutes.
- Add the potatoes simmer uncovered until the potatoes are soft.
- Add salt to taste and more pepper if needed.
- Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.