Potato, Ham, and Corn Soup
Foto: Barefeet In The Kitchen
Ingredients
10 servings
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 medium onion (diced small)
- ¼ cup all-purpose flour*
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 8 cups milk
- 4 pounds yukon (red, or russet potatoes, peeled and chopped into 3/4-inch pieces)
- 1 pound cooked ham (chopped into 1/2-inch pieces)
- 24 ounces frozen corn
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- ¼ cup brown rice flour
Steps
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Melt the butter in a large pot over medium high heat, add the garlic and onion and saute until lightly browned, about 5 minutes. Sprinkle with flour, thyme, and oregano and stir to coat. Add the milk and cook while whisking for a minute or so.
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Add the potatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the ham and corn and cook about 5 minutes longer until the ham and corn are warm. Add salt and pepper, taste, and adjust seasonings as needed. Enjoy!
Source: Barefeet In The Kitchen
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