Creamy Ham and Potato Soup

• Gluten free

• Meat

  • 4 slices Bacon, cooked and crumbled
  • 2 cups Ham

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 2 Garlic cloves, large
  • 2 lbs Yukon gold potatoes

• Canned Goods

  • 48 oz Chicken broth

• Baking & Spices

  • 3 tbsp Cornstarch
  • 2 tsp Kosher salt
  • 1 tsp Pepper, fresh ground
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 3 cups Dairypure milk

Found on missinthekitchen.com

Ingredients

• 2 tablespoons olive oil 1 medium onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 large garlic cloves, minced
• 48 oz chicken broth
• 3 cups DairyPure milk
• 3 tablespoons cornstarch
• 2 pounds Yukon gold potatoes, washed, peeled and cut into 1 inch chunks
• 2 cups diced ham
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• ¼ teaspoon turmeric
• 1½ cups shredded cheddar cheese
• 4 slices bacon, cooked and crumbled

Directions

• Add olive oil to a dutch oven or heavy bottom large pan. Add onion, celery, carrots and garlic and cook over medium-high heat, stirring often. Cook 5-7 minutes or until onions just start to brown.
• Add chicken broth.
• Whisk cornstarch into milk and add to vegetable mixture. Add salt, pepper and turmeric. Stir to combine.
• Add potatoes and ham. Just before mixture comes to a boil, lower heat to a simmer. Cook 30-45 minutes, stirring often until potatoes are tender and cooked through.
• Remove from heat and stir in cheese until melted.
• Garnish with crumbled bacon.