Potato Soup - cooking recipe

Ingredients

2 Tbsp. unsalted butter
1 medium onion, chopped
1 small clove garlic, minced
1/3 c. diced cooked ham
2 ribs celery, finely chopped (about 1/2 c.)
1/8 tsp. dried thyme
1 small bay leaf
2 medium baking potatoes (about 3/4 lb.), peeled and cubed
3 c. chicken broth
salt and freshly ground black pepper (may not need salt if using canned chicken broth)
1/4 c. chopped fresh parsley
2 Tbsp. sour cream

Preparation

Melt the butter in a medium saucepan over medium heat. Add the onion; cook 1 minute. Add the garlic and ham; cook until lightly browned, about 5 minutes. Reduce the heat. Add the celery, thyme and bay leaf; cook, covered, over medium-low heat for 5 minutes. Remove the cover and add the potatoes; toss well. Add the chicken broth. Heat to boiling; reduce the heat. Simmer, uncovered, until the potatoes are tender, about 20 minutes. Add salt and pepper to taste. Remove the soup from the heat; stir in the parsley. Combine the sour cream with 1/2 cup of the soup in a small bowl. Whisk this mixture back into the soup. Serve immediately. Serves 2 as a main course, 4 as a first course.