A great easy to use recipe for awesome ham and potato soup

1. Ham & Potato Soup

2. Ingredients
Potatoes (I like to use red potatoes peeled), garlic, onions, celery, carrots, and ham
Note: proportions of each ingredient are important

3. Sautee’ Veggies
If you are going to cook them all at the sometime, make sure your carrots are cut small
enough to cook at the same time as the celery and onion. Add salt, pepper, and Italian
Seasoning to hot oil along with the veggies.
A mixture of carrots, onions, and
celery is also known as
mirepoix (/mɪərˈpwɑː/ meer-
PWAH; French
pronunciation: [miʁˈpwa])

4. Add the Ham
I like to add the ham last so the other vegetables can soak up any flavor from the
cooking ham. You can also fry the ham first if you like it crispy, however I would then
cook it separately, other wise it will shrivel up by the time the mirepoix is ready. You can
also substitute bacon if you’d like.

5. Finishing it
Once everything is tender, but not mush, add 1 quart chix broth , 1 quart heavy cream,
and 1 quart milk. Bring to a boil and add cornstarch and water (I like to start with a half
cup cornstarch and hot water from the faucet, I use the least amount of water to make
it smooth, no lumps, and slowly add it until it thickens to a smooth silky texture).
Cornstarch has a chalky texture so don’t over do it, otherwise you can add more chix
base and spices. I would only use rouge if there was no dairy.

6. Anthony Pierpont