Ham & Potato Soup (by NSALLOWS)

Soup:
1 T Extra virgin olive oil
1 red onion, chopped
3 cloves garlic, smashed and chopped
4 stalks celery, chopped
10 oz. cubed ham
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
5 Russet potatoes, cooked, peeled and diced
1 quart homemade or low sodium chicken or vegetable stock
1 bay leaf
1/4 teaspoon cayenne pepper

Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic and celery and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

After 30 minutes, remove the bay leaf and add the cayenne pepper. Garnish with fresh parsley if desired.

Serving Size: Makes 8 one-cup servings.