loaded potato soup

feeds 4-6

ingredients

• 1 onion, diced
• 3-4 whole carrots, peeled and diced
• 3-4 stalks of celery, diced
• 3-4 cloves of garlic, minced
• 1 tsp black pepper
• big pinch of salt
• 1/4 tsp crushed pepper flakes
• 8-16 oz of bone broth, add in first cup then more as needed
• 8-10 medium potatoes, gold or russet, diced
• 1/2 pound of ham
• bunch of parsley, minced
• 1/2 cup of milk
• 8 oz of shredded cheddar

instructions

1. Cook the onion, carrots, celery, and garlic in a large pot over medium heat until soft.
2. Add in the bone broth, potatoes, black pepper, salt, and crushed pepper flakes. Broth should just barely cover the potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft.
3. Once the potatoes are soft, crush some of the cooked potatoes using a wooden spoon against the inside of the pot. This results in a creamy texture.
4. Add the ham, parsley, and milk to the pot. Stir to combine, and simmer for another 3-5 minutes.
5. Add the cheddar and stir until melted. Cut the heat once well integrated.