2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and pepper
In large stockpot heat oil over medium heat. Add onion, celery, carrot, red potatoes and deli ham.
Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder and parsley; cook for 1 minute.
Stir in the low sodium chicken broth. Simmer until the potatoes are tender; approximately 15 minutes.
In skillet melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly whisk or stir into soup. Simmer until warmed. Salt and pepper to taste.