Potato Soup

I had too many potatoes lying around one day and decided soup sounded good. I made this up as I was going along and loved the results.

Potato Soup

1 onion, chopped
1 tablespoon olive oil
26 ounces chicken stock (low sodium)
6 cups chopped potatoes (I used white potatoes)
2 cups chopped carrots
1 cup chopped celery
3/4 tsp. kosher salt
2 tablespoons butter
1/4 cup flour
1/2 tsp. kosher salt
fresh ground pepper
2 cups skim milk
1-2 cups chopped ham
1 cup frozen sweet corn
shredded cheddar cheese for serving

Saute onion in olive oil until softened and starting to brown. Add chicken stock, vegetables, and ¾ tsp. Kosher salt and simmer until vegetables are soft (about 20 minutes). In another pan, melt butter. Add flour, salt, and pepper and stir until smooth. Add milk slowly and stir until starts to thicken. Add to soup mixture. Add chopped ham & corn. Add salt and pepper to taste. Serve with shredded cheddar cheese on top.