Cream of Potato Soup

1 1/2 pounds potatoes, peeled and diced
1/2 medium onion, diced
2 medium carrot, diced
2 rib celery, diced

1 c frozen peas

1-2c chopped broccoli
1 cup of cooked ham or shredded chicken, diced
1 clove of garlic, sliced
4 tablespoons butter
1/2 tsp dried dill weed
1/4 cup flour
4 cups chicken broth
2 1/2 cups of milk
salt and pepper to taste
chopped fresh chives for garnish (optional)
salt and pepper to taste

Directions:

         Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; 

cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Use a 

fork to smash flour lumps, if there are any. Turn the heat to high and bring to a simmer. Simmer on medium-low 

for 15 minutes, stirring occasionally.

Taste the soup and add salt and pepper to your preference.  Stir in diced potatoes; cook for 15 minutes, until 

potatoes are tender. Then add the milk. Stir to combine and heat through. Let simmer 5-10 more minutes until 

soup is desired thickness. 

Garnish with fresh chives if you like the green.

2/18/17 (optional) I added mushrooms b/c i had them. But it turned the soup to a greyish brown color and wasn't
as appetizing as a yellowish chicken broth color.  Tasted great but the color wasn't appetizing.