I had some leftover ham that I wanted to use and it was a cold rainy day so what better than to have soup. This was so good and of course, goes well with fresh rolls.
You could do this in an instant pot like the original recipe from Simply Happy Foodie, you can find the link HERE but I made mine on the stove.
Try it, you'll LOVE it!
Ingredients
4-5 medium potatoes, cubed
3 carrots, chopped
3 celery stalks, chopped
1 small onion, chopped
4 cups chicken broth
1/2 tsp ground coriander
1 tsp thyme, or more to taste
1 tsp salt, or more to taste
1 tsp pepper, or more to taste
2 cups ham, diced
1/3 cup flour
1-1/2 cups whole milk
1/2 cup cream
1/2 cup tex-mex shredded cheese. (or cheese of choice)
In a large pot add carrots, celery, onion, and chicken broth in a pot and simmer for 5 mins. Add potatoes, coriander, thyme, salt and pepper. Simmer for about 10 mins or until veggies are tender. Add ham. Whisk milk, cream, and flour together in a small bowl and add to soup. Stir simmering until thickened. Add cheese and stir to incorporate.
