In a large stock pot heat oil over medium heat. Add onion, celery, carrot, red potatoes and jam
Cook until the onions and ham begin to crisp around the edges; about 5-7 minutes. Add garlic, onion powder and parsley; cook 1 minute.
Stir in low sodium chicken broth. Simmer until potatoes are tender; about 15 minutes.
In the skillet, melt the butter and whisk in the flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk, working to cream it and to remove any lumps. When well mixed and thickened, whisk slowly or stir into soup. Simmer until salt and pepper to taste.
enjoy
