This is an awesome soup recipe that is adapted from Eastside Café in Austin, Texas. We ate there many years ago and I bought their soup book. This will be repeated, I'm sure.
5 tablespoons butter, margarine, or vegetable oil, divided
2 cups onions, dice --I used a combination of leeks and onions.
1 tablespoon carrots, grated
1 tablespoon garlic, minced
4 cups potatoes, peeled and cubed
4 cups chicken stock
1 cup smoked, lean ham, cubed
2 tablespoons fresh dill, minced
4 cups whipping cream, half and half, or milk
2 tablespoons flour
Salt and pepper
In a large soup pot, saute' onions, over medium heat in 2 tablespoons butter for 10 minutes. Add carrots and garlic. Saute' for an additional 3 minutes. Add potatoes, stock, ham, and dill. Cook over low heat 20 minutes or until potatoes are tender.
In a separate saucepan, make a roux by melting the other 3 tablespoons butter and whisking in 2 tablespoons flour. Cook roux over low heat, whisking constantly for 3 minutes. Set aside. When the potatoes are tender, add the whipping cream, half and half, or milk. Heat thoroughly, but do not boil. Whisk roux into the soup and continue whisking over medium heat until thickened. Salt and pepper to taste.