Fall is here, and with the weather becoming cooler, it's a perfect time for soup! Soup is a great meal because of the wide variety. You can make ahead to freeze, make one pot soups, add your own twist, use up garden veggies, and so much more. With that being said, something special is cooking on October 20th, it’s International Chefs Day. A day to pass on cherished recipes and cooking techniques to a new generation of chefs, ensuring a healthy and delicious future. One of our favorite soups here is ham & potato. Here is a great recipe to try.

1/3 cup unsalted butter (2 oz. | 60 g)
1 onion finely chopped
1 cup large carrot peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 cloves garlic minced or finely chopped
1 1/2 cups cooked ham, diced (add more if desired)
1/3 cup all-purpose flour (plain flour)

2 cups low sodium chicken stock (or broth)
2 teaspoons chicken Bouillon
3 cups milk (whole milk or 2%)
1 pinch of salt, if needed (adjust to you taste)
fresh cracked black pepper


Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes). Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds). Mix the flour through and cook for 2 minutes. Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes. Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes). Taste test and season with salt and pepper, if desired. Serve warm. 

Hope Johnson

Dietary Supervisor