Ingredients
Equipment
Method
- Sauté veggies in butter in your large pot
- After a few minutes, add your minced or pressed garlic
- Sauté until veggies become aromatic & al dente in tenderness
- Add broth to the pot to deglaze pot then add your potatoes; top them with enough broth to cover the potatoes
- Boil until potatoes become fork tender; then using your spoon or fork, smash about half of them against the side of the pot
- Add your rinsed beans and the ham to the pot; simmer til all become hot
- Mix your 2Tbs of flour into 1/2 cup of sour cream to make a thicker paste & then drop spoonfuls into the soup to thicken the broth
- Season with pepper & garlic salt to taste
- Simmer another 10 minutes or so; serve with a crusty bread or dinner rolls and enjoy!
Notes
Note: Gold potatoes are my very favorite, but you can use what you have; a combo of red and gold potatoes is also lovely! If you ever want to make this and don't have celery on hand you can add some green beans to still get a pop of green and nice flavor.
