5 Tbsp Butter
2 Garlic Cloves (Diced)
3 Carrots (Peeled & Sliced)
3 Celery Stalks (Sliced)
2.5 lbs Smoked Ham (Cubed)
1/4 Cup Flour
4 Cups Chicken Stock (32 oz Container)
2 Cups Water
2 tsp Alpine Touch (Salt & Pepper)
5 Potatoes (Peeled & Cubed)
1/3 Cup Heavy Cream
Green Onions to Garnish (optional)
Shredded Cheese to Garnish (optional)
Melt butter in a large pot over medium heat until golden brown. Stir in carrot, celery, ham, and garlic. Cook for 5-6 minutes, until the vegetables soften.
Stir in the flour and cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
Season with alpine touch to taste and add cream. Stir to combine and heat through. Garnish with fresh chives and/or shredded cheese. Serve & Enjoy!
|Melt butter in a large pot|
|Add the ham, carrots, celery and garlic|
|Add the flour|
|Add in the chicken stock and water and bring to a boil|
|Add in the purple potatoes and simmer for about 15 minutes|
|Add the cream and mix thoroughly|
|Serve & Enjoy!|