1 ) Start by heating olive oil in a large pot over medium-high heat, and then add in chopped onions, carrots and celery and saute the whole for 4 minutes.

2 ) Add in garlic and bell pepper and saute 1 minute longer.

3 ) Add in chicken broth, sweet potatoes, thyme and basil and season with salt and pepper according to your taste, but be careful to not add too much salt as you’ll be adding salty ham and cheese later on.

4 ) Bring the whole to boil, then reduce heat to medium-low and let it simmer till the vegetables are tender (about 15 – 20 minutes). While vegetables are simmering, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.

5 ) Pour in milk into butter and flour mixture, and stir it constantly then bring mixture to a light boil, and remove it from heat.

6 ) Stir ham and corn into the soup (once veggies are tender) and heat through, about 2 minutes. Then stir milk mixture into the soup and stir in cheddar and parsley. And Serve!.

Adapted from: Allrecipes.com


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