4 tbs butter
4 ribs celery, chopped
4 carrots, chopped
2 med onion, diced
3 cloves garlic, SLICED thinly
6 to 7 med/large potatoes (I use red or Yukon gold), cubed into 1-inch pieces
1.5 lbs ham, cubed like taters
1 jar real bacon bits (I prefer hormel)-OPTIONAL
2 boxes COLD chicken stock (roughly 8 cups)
2 cups water
Half pint heavy cream
1.) Brown butter in stockpot.
2.) Add in chopped veggies, ham, and garlic. Cook on med for about 6-7 mins or until veggies start to soften and onions are translucent.
3.) Add enough flour to make a roux. Cook for about 3 mins.
4.) Add in chicken stock 1 cup at a time and thoroughly mix.
5.) Mix in water.
6.) Throw in bacon bits.
7.)Bring to a boil. (You can crank it to high for the time being)
8.) Add potatoes.
9.) Bring to boil and turn back down to med.
10.) Cook for about 15 mins, or until potatoes and carrots are soft.
11.) Once potatoes are soft take a potato masher or heavy slotted spoon and mash down some of the potatoes to release the starch, I usually mash it down around 7 times.
12.) Salt and pepper to taste, I do about 2-3 tsp salt and 2 tsp pepper. 5 dashes cayenne, or more if you like it spicy.
13.) Turn burner off and mix in heavy cream.