Ham and Potato soup

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Step 1

In a Dutch oven, heat the oil and butter over medium heat until butter melts. Add onion, carrots, and celery; saute until tender, about 7 minutes. Add garlic, then gradually add the broth, bay leaf, and potatoes. Bring to a boil; reduce heat so the broth is at a gentle boil. Cook until the potatoes are fork-tender, about 10-15 minutes, stirring regularly. Reduce the heat to low; add the ham and half-and-half. Stir just until warmed through (do not boil). Discard Bay leaf. Season with additional salt and pepper, if necessary. Ladle into bowls, garnish, and serve.