I made a ham for Christmas and even after sending some home with my guests, still had a decent amount left. This was a quick and easy way to use it up.
1 Tbsp. olive oil
1 medium onion, diced
1 stalk celery, diced
4 medium russet potatoes, peeled and diced (1/2" dice)
1 c. diced, cooked ham
1/2 tsp. salt
1 tsp. pepper
3 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
1 3/4 c. milk
Optional: 1 tsp. Penzey's Northwoods seasoning
1. Heat the olive oil in a dutch oven, or other large pot, over medium heat. Add the onion and celery and cook for 4-8 minutes until the onion is just starting to brown.
2. Add the potatoes, ham, salt, pepper, and chicken broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are tender (a paring knife should slip easily in and out.)
3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.
4. While flour and butter is cooking, microwave the milk on high power for 45 seconds. Whisk the heated milk and optional seasoning into the butter and flour mixture. Cook for 3-5 minutes, or until slightly thickened. Congratulations! You've just made a roux, a thickener for soups and stews.
5. Mix the roux into the dutch oven. Cook soup over low heat for 1-2 minutes and serve