2-russet potatoes, skin on
½ pound butter, split
10 ounces of ham, small dice
1 onion, small dice
2 ribs celery, small dice
2 carrots, small dice
1 clove garlic, minced
2 Bay leaves
½ Tablespoon fennel seeds
2 Tablespoon chicken base
1 cup A/P flour
2 cups water
2 cups milk
Salt and pepper to taste
Dice up your mirepoix of carrots, celery, and onion, set aside in a bowl.
Cut the potatoes in a small dice, put in a bowl, and set aside.
Cut the ham in a small dice, put in a bowl, and set aside.
In a large stock pot or Dutch oven, sauté the mirepoix and potatoes in half of the listed butter, stirring all the while. Season with a little salt and pepper while sautéing.
When the potatoes and carrots begin to soften, add the ham, and continue to stir.
Add the garlic, fennel seeds, and bay leaves and stir until fragrant.
Add the chicken stock and the milk and bring to a boil.
When the soup starts to boil, reduce heat and simmer for 20 minutes.
While soup is simmering make a blond roux with melted butter and flour.
After you have simmered the soup, slowly add the roux while using a whisk to incorporate the roux until the soup thickens.
Season with salt and pepper and serve hot in bowls.