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
Instructions
Stovetop Instructions:
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In a large pot, heat olive oil. While oil is heating, chop veggies.
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Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
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While veggies sauté, chop ham/potatoes and gather other ingredients.
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Add all remaining ingredients to the pot, except milk and peas
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Bring the soup to a boil. Allow it to boil for 10-12 minutes, or until your potatoes are fork tender.
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Once cooked, reduce heat and stir in milk and peas.
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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:
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In a sauté pan, heat olive oil. While oil is heating, chop veggies.
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Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
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While veggies sauté, chop ham/potatoes and gather other ingredients.
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Add all cooked vegetables + all remaining ingredients except milk and peas to the crockpot
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Cook on low for 5-6 hours or high for 3-4 hours.
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Once cooked, reduce heat and stir in milk and peas.
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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:
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Set instant pot to sauté for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
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Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
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While veggies sauté, chop ham/potatoes and gather other ingredients.
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Add all cooked vegetables + all remaining ingredients except milk and peas to the instant pot
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Set instant pot to sealing, pressure cook for 8 minutes.
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Once cooked, manually quick release the pressure in the instant pot
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Stir in milk and peas
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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.
