This soup is thick and rich just the way the recipe is written. But it is also like a blank canvas where you can play down the flavor or paint a unique spicy flavorful picture that would taste entirely different from one another, to the extent that you might not even think they started with the same recipe.

So you decide what you are in the mood to eat:  mild and comforting, or spicy and exciting. Either way, you are going to have a hearty, satisfying meal. Serve it with a green side salad and a crusty loaf of bread or some cheesy garlic bread and you will be putting a delicious meal on your table.

 

INGREDIENTS

3 tablespoons oil or butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

¼ cup flour (or rice flour for gluten free)

2 cups ham broth or chicken broth

2 cups milk

1½ pounds potatoes, diced small and optionally peeled

8 ounces ham, diced

1 cup corn

Salt and pepper to taste

 

INSTRUCTIONS

Heat oil in large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

Mix in the garlic, thyme and flour, cooking until the flour is lightly browned, about 2-3 minutes.

Slowly stir in the broth, deglazing the pan as you go. Add the milk and potatoes, bringing to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.

Add the ham and corn, cooking until heated through. Season with salt and pepper.

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Quick Tip:  Want to add an additional layer of flavor? Fry the ham until it is slightly crispy before adding to soup.

Recipe and image courtesy of Kevin at Closet Cooking