2.5poundsRusset potatoespeeled & cut into 1" pieces
Salt & pepperto taste
Prep your celery, carrot, and onion and add them to a large soup pot with the olive oil. Sauté for 5-7 minutes, over medium-high heat, stirring occasionally.
Meanwhile, prep your ham and potatoes (or you can prep them at the start - it's up to you!).
Stir in the garlic, then add the ham, potatoes, Italian seasoning, chicken broth, and water to the pot. Increase the heat to high and bring it to a gentle boil. Cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 25-30 minutes or until the potatoes are nice and tender (I like them to easily fall apart).
Using a potato masher, lightly mash some of the potatoes right in the pot. I like a mix of potato pieces and a bit of mash. Season with salt & pepper and serve immediately. This soup tastes even better the next day!
Use low-sodium chicken broth if salt is a concern for you.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.