Ham and Potato Soup

Heat the butter in a large cooking vessel over an intermediate temperature until it reaches a light golden color. Introduce the sliced carrot, diced celery, chopped onion, diced ham, and minced garlic into the pot; cook and stir constantly for approximately 5-6 minutes, until the vegetables become tender and the onions lose their raw appearance.

Add a spoonful of flour to the mixture; cook for around 3 minutes. Gradually pour in the chicken broth, one cup at a time; add water to the pot and stir to blend the ingredients. Increase the heat to its highest setting and bring the mixture to a gentle boil. Continue cooking on a low-medium flame for 15 minutes, stirring occasionally.

Taste the soup and adjust its seasoning with salt as needed. Introduce diced potatoes into the pot; cook for 15 minutes, until they are tender and easily pierced with a utensil. Remove excess fat from the surface of the soup if desired.

Use a masher to gently crush some of the potatoes, leaving many whole chunks intact. Season with salt and pepper according to preference; add a pinch of cayenne if desired, and stir in a dollop of cream. Combine the ingredients thoroughly and heat through to a warm consistency.

Garnish the soup with fresh chives, adding a decorative touch to this hearty dish.