CREAMY HAM AND POTATO SOUP

Stir in the low-sodium chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.
In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warm and season with salt and pepper to taste.
NOTES
I use deli-style ham for slightly crisp edges and a little more texture, but you can use a ham bone, leftover ham, or smoked ham steak.
Yukon Gold potatoes or red potatoes are best for this soup. They are less starchy than russets and don’t break down as much in soup.
Garnish the soup with chives, green onions, sour cream, or cheddar cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low, so you don’t overcook the potatoes.
To freeze first, fully cool. Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer burnt, so remove any excess air. Lay the soup bags in a single layer on baking sheets and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space.