A comforting and creamy potato soup with ham and vegetables, perfect for a cozy meal.
Melt the butter in a Dutch oven over medium heat.
Using unsalted butter allows you to control the salt level in the soup.
Add the chopped onion and carrots, and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the diced ham and cook for a few minutes to release its flavor.
Using cooked ham saves time and adds a smoky flavor.
Add the diced potatoes and stir to combine.
Cut some potatoes smaller to help thicken the soup as they cook.
Pour in the milk and evaporated milk, and season with salt and pepper.
Do not let the soup boil to prevent curdling.
Simmer gently until the potatoes are tender.
Stir occasionally to prevent sticking.
Garnish with chopped green onions and serve warm.
Serve with crusty bread for a complete meal.
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