· 6 cups diced russet potatoes about 1½ lb
· 4 cups chicken bone broth
· 1/2 tsp sea salt plus more to taste
· 1 tbsp butter
· 1 onion chopped
· 3 stalks celery chopped
· 3 carrots diced
· 2 cups ham cubed
· 2 cups frozen corn
· 3 cloves garlic minced
· 2 bay leaves
· 2 tsp fresh thyme
· 1 tsp paprika
· 1/2 tsp ground black pepper
· 1/2 cup whole milk or coconut milk
· Salt to taste
o Combine 6 cups of diced potatoes with broth and sea salt in a saucepan and heat over medium high heat. When it comes to a boil, lower the heat to simmer and cook for 10 minutes until the potatoes are fork tender.
o In a large stockpot, heat butter over medium high heat. Add onion, celery, and carrots, and cook stirring for 5 minutes.
o Add ham, garlic, and the corn and continue stirring for 2 minutes.
o Add the bay leaves, thyme, paprika, and black pepper. Let everything come to a boil, and reduce the heat to low, and simmer. Cover and simmer for 10 minutes.
o Turn off heat and stir in milk or coconut milk.
o Add more salt to taste, if needed.