1 Pound Potatoes Peeled and Crosscut into ⅜" Thick Disks
2 Cups Chicken Broth (Could use Vegetable Broth if you Like)
3 Tablespoons Butter (Could use Olive Oil if you Like)
⅓ Cup Diced Peeled Carrot
¼ Cup Sliced Celery
⅓ Cup Finely Chopped Yellow Onion
1 Clove of Garlic,Minced
3 Medium-Size White Mushrooms Sliced, then Cut Each Slice in Half
3 Ounces Ham Cut into ⅜" Dice (I used 1 Thick Slice about 5" in Diameter; Omit if you Like)
2 Twists of the Black Pepper Grinder
1 Pinch of Salt
2½ Tablespoons All Purpose Flour
2 Cups Milk
1 Very Small Pinch of Dried Thyme Leaves
Instructions
Place potatoes and broth in a 2 quart pot and bring to a simmer; cover and allow to cook until the potatoes are very tender. This will take about 30 minutes, but make sure the potato slices literally fall apart when pierced with a fork.
While the potatoes are cooking, melt the butter in a saute pan over medium high heat and add the next the 8 ingredients. Saute the vegetables until the onions are transparent, then sprinkle the flour over all; reduce heat to medium. Stir the contents of the pan to completely incorporate the flour; turn off the heat.
Once the potatoes are tender, use a whisk and beat the potato broth mixture to break up the potatoes as much as possible. Add the milk, stir and allow to come to a light simmer; whisk briskly to continue to cream the potatoes in the liquid.
Pour the contents of the saute pan into the liquid and whisk to dissolve the flour into the soup; add the Thyme. Bring the liquid to a slow simmer, cover and cook for 10 minutes to thicken, stirring a couple of times and making sure the simmer remains very slow.
Adjust for salt and pepper. Serve hot or give away to a friend!
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1268