Ham and Potato Soup (Dan Pelosi, NYT Cooking)

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1/2 white or yellow onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 cups chicken broth
• 1-1/2 pounds russet potatoes, peeledand cut into 1-inch cubes (about 4 cups)
• 1-1/2 to 1-3/4 cups diced cooked ham(8 to 9 ounces)
• 5 tablespoons unsalted butter
• 1/4 (4 TBS) cup all-purpose flour
• 2 cups whole milk

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days.