Creamy Ham & Potato Soup

We had a delicious ham for Easter that Sean made on the Big Green Egg, and turned the leftovers into a creamy, hearty soup. We tweaked the original recipe a little bit, and it was an awesome meal with a slab of bread.

INGREDIENTS

• 1 tbsp olive oil
• 2 tbsp butter
• 1 small onion, diced
• 2-3 stalks celery, diced
• 2-3 carrots, diced
• 3 cloves of garlic, minced
• 1 bay leaf
• ¼ tspn coriander powder
• ¼ tspn ground nutmeg
• ¼ tspn thyme leaves, dried
• 1 tspn Kosher salt
• ¼ cup flour
• ¼ cup white wine
• 3 cups chicken broth
• 1½ lbs (about 2-3) gold potatoes, diced
• Approximately 2 cups of ham (we also used the leftover bone)

To finish:

• 2 cups of half & half

INSTRUCTIONS

1. Set the Instant Pot to "Sauté" mode, add the olive oil and butter
2. Add the onion, celery, and carrots. Cook for about 5 minutes until the vegetables soften, and the onions are starting to turn translucent
3. Add the garlic, and sauté for an additional minute.
4. Add the bay leaf, coriander powder, nutmeg, thyme and salt. Give it a quick stir
5. Sprinkle in the flour and stir to mix well
6. Pour in the white wine and slowly add the chicken broth while stirring. Stir until there are no lumps
7. Bring to a simmer, add the potatoes and ham (with bone), then give it a final quick stir
8. Secure the lid on the Instant Pot and be sure the Steam Release knob is in the Sealing position
9. Hit "Cancel" to turn off the "Sauté" function, then manual pressure cook by setting "Pressure Cook" on "High" for 5 minutes 
10. Natural release for 10 minutes, then release the rest of the pressure
11. Add the half & half, mix well, and enjoy with some bread!

Don't have an Instant Pot yet? When you're ready to take the plunge into an awesome cooking experience, here's the Instant Pot we recommend: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. It's so well-priced and has all the features we use 99% of the time.