Ham and Potato Soup
4 tbsp butter, divided
1 onion, diced
3 celery stalks, sliced
3 carrots, peeled and sliced
1 8oz ham steak, diced into cubes
3 tbsp flour
4 cups diced gold or red potatoes
5 cups chicken stock
2 cups milk
Salt and pepper to taste
Heat 1 tbsp butter in a stock pot or dutch oven on medium. Add onion, celery,carrots and ham. Cook until fragrant and the onions are getting transparent.
Add the potatoes and broth. Bring to a boil, reduce heat to simmer. Cook until potatoes are fork tender, about 20 minutes.
In a smal saucepan, melt butter over medium. Add flour and cook 3 minutes, stirring often. Add milk and whisk until smooth. Heat until bubbling, stirring often. Once starting to bubble, add to large soup pot.
Let cook 5 minutes and taste and add salt and pepper to taste.