Ingredients:
2 tablespoons olive oil
1 tablespoon garlic minced (2 cloves)
1 cup onions diced
1 cup carrots diced
½ cup celery diced
4 cups potatoes, peeled and chopped into 1 inch cubes about 1 lb or 5-6 medium sized potatoes
4 cups vegetable broth use low/no sodium!
2 cups cooked ham chopped in small 1/2 inch cubes
1 teaspoon fresh rosemary chopped finely
1/4 teaspoon salt optional
1/2 teaspoon pepper
1 cup peas
1.5 cups milk of choice
Optional to thicken : ¼ cup flour or tapicoa flour
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PREPARATION:
Stovetop Instructions:
In a large pot, heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all remaining ingredients to the pot, except milk and peas
Bring the soup to a boil. Allow it to boil for 10-12 minutes, or until your potatoes are fork tender.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil for 2-3 minutes and your soup will naturally thicken.
Crockpot Instructions:
In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all cooked vegetables + all remaining ingredients except milk and peas to the crockpot
Cook on low for 5-6 hours or high for 3-4 hours.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil on the stove for 2-3 minutes and your soup will naturally thicken.
Instant Pot Instructions:
Set instant pot to sauté for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all cooked vegetables + all remaining ingredients except milk and peas to the instant pot
Set instant pot to sealing, pressure cook for 8 minutes.
Once cooked, manually quick release the pressure in the instant pot
Stir in milk and peas
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil by setting it to Sauté for 2-3 minutes and your soup will naturally thicken.
Enjoy !