Ham And Potato Soup

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.

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.