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Baked Potato Soup with Ham and Corn

Print Recipe
Cuisine American

Ingredients
  

  • 8 small/medium baked potatoes peeled and chopped
  • 1/2 cup Avocado oil /butter
  • 1/3 cup flour
  • 6 cups milk more if soup is too thick
  • 1 Tbsp pink Himalayan salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp onion powder or 1/2 onion finely chopped
  • 2 celery stalks finely chopped
  • 1 cup corn canned or frozen
  • 2 cups chopped ham
  • Shredded cheese
  • Fresh chives

Instructions
 

  • Peel and chop baked potatoes and set aside. Chop ham and set aside.
  • In a large pot or Dutch oven add Avocado oil or butter. (Sauté onion and celery if you have it until soft) Add flour and stir to cook for a minute or two. Pour in the milk and seasonings, whisk together and bring to a boil.
  • Add chopped potatoes and corn and simmer until heated through. Stirring frequently to prevent sticking.
  • Taste and adjust seasonings as needed. Add a splash of milk if the soup is too thick.
  • Ladle into a bowl and serve with shredded cheese, ham and chives. Bacon and sour cream would also be delicious! Enjoy!