Ham and Potato Soup

taken and slightly adapted from  closetcooking

• 1 tablespoon oil or butter
• 1 onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/3 cup flour (or rice flour for gluten free)
• 3 cups chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 12 ounces ham, diced
• 1 cup frozen corn
• salt and pepper to taste

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.