4poundsyukonred, or russet potatoes, peeled and chopped into 3/4-inch pieces
1poundcooked hamchopped into 1/2-inch pieces
1teaspoonkosher saltadjust to taste
1/2teaspoonfreshly ground black pepperadjust to taste
Melt the butter in a large pot over medium high heat, add the garlic and onion and saute until lightly browned, about 5 minutes. Sprinkle with flour, thyme, and oregano and stir to coat. Add the milk and cook while whisking for a minute or so.
Add the potatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the ham and corn and cook about 5 minutes longer until the ham and corn are warm. Add salt and pepper, taste, and adjust seasonings as needed. Enjoy!
If you don't happen to have an abundance of leftover ham, this soup will work nicely with pre-packaged diced ham or ham from the deli at any grocery store, just tell them you don't need it to be sliced.
Potato, Ham, and Corn Soup https://barefeetinthekitchen.com/potato-ham-corn-soup-recipe/