This soup is hearty, healthy, quick and flavorful. I make it pretty spicy because I like it that way, but feel free to control your own level of spice. The ham and potato are quite comforting, especially for a raining cold day.
1/2 a ham steak, cut into bite-size cubes
4-5 baby potatoes, cut into bite-size cubes (Yukon or red potatoes work too)
1 cup frozen corn
1 cup frozen artichokes, chopped once
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 small onion, chopped
4 cups chicken broth
1/4 c. flour
4-5 slices Monterey pepper jack cheese (cheddar or fontina will do too)
1 T. smoked paprika
salt and pepper
In a large soup pot, combine 2 T. olive oil with the onions, carrots and celery. Cook for 8 minutes or until tender. Add potatoes, ham, artichokes, paprika, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Add frozen corn. At the same time, place the flour into a small bowl. Slowly add about 1 cup of the soup broth to the flour and stir continuously until you have formed a paste. Add the paste to the soup in order to make it thicker. Add cheese and heat until melted and combine.