Ham It Up Potato Soup

35 Min.
40 Min.
4-6
Ingredients
tablespoons Better Than Bouillon® Ham Base
1½ tablespoons Better Than Bouillon® Ham Base
2
tablespoons butter
2 tablespoons butter
tablespoons all-purpose flour
2½ tablespoons all-purpose flour
4
tablespoons tomato paste
4 tablespoons tomato paste
2
cups half-and-half
2 cups half-and-half
2
cups water
2 cups water
½
teaspoon pure vanilla extract
½ teaspoon pure vanilla extract
1
tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
¼
cup finely peeled and chopped celery
¼ cup finely peeled and chopped celery
3
medium potatoes, peeled and finely diced
3 medium potatoes, peeled and finely diced
½
teaspoon ground marjoram
½ teaspoon ground marjoram
½
teaspoon dried tarragon leaves
½ teaspoon dried tarragon leaves
½
teaspoon ground white pepper
½ teaspoon ground white pepper
Directions
  1. In a soup pot, over medium-low heat, add Ham Base, butter, flour and tomato paste. Cook and whisk until well combined. Slowly add half-and-half while continually whisking.
  2. Whisk in water and vanilla, reduce heat to low, stirring occasionally.
  3. In a large non-stick skillet, heat oil over medium-high heat. Add onion, celery and potato, cook and stir, about 10-12 minutes, stir into soup pot. Add marjoram, tarragon, and pepper to soup pot, stir to combine. Bring soup to a boil, stirring occasionally.
  4. Simmer uncovered over medium-low heat, until potatoes are fork tender, about 15-20 minutes, stirring occasionally.
Pair this with crusty bread and a salad, and dinner is served!

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