Ham and Potato Soup

1. In a large pot, melt ¼ cup butter over medium-high heat.
2. Add diced onion, carrot and celery. Sauté mirepoix until soft and translucent, about 5-7 minutes.
3. Reduce heat to medium and add minced garlic, Italian seasoning, dried thyme, salt and pepper. Sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
4. Add in potatoes (no need to peel the skin), chicken stock, cubed ham and bay leaf. Stir to combine.
5. Bring to a simmer over medium-high heat. Then simmer over medium-low heat for 11-13 minutes or until the potatoes are fork-tender and cooked through.
6. Using a potato masher or fork, mash about 1/4 of the potatoes. Stir in half and half. Season to taste with salt and pepper.
7. Top with shredded cheese and herbs!.

Recipe by: Casa de Crews