INSTRUCTIONS
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.
Enjoy
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