Cheesy Ham and Potato Soup

MAKE THIS HAM AND POTATO SOUP ON THE STOVE TOP OR IN THE SLOW COOKER, IT'S THE BEST WAY TO USE UP LEFTOVER HAM AND CAN BE MADE WITH OR WITHOUT A HAM BONE!

PREP TIME: 15 minutes

COOK TIME: 25 minutes

TOTAL TIME: 40 minutes

SERVINGS: 10 cups

INGREDIENTS:

2 pounds Yukon Gold Potatoes, about 4 medium potatoes

5 tablespoons Unsalted Butter, separated

1 small Yellow Onion, diced

1 stalk Celery, diced

1/4 cup Flour

3 cloves Garlic, minced

3 cups Low Sodium Chicken Broth

2 cups Half-and-Half, plus an extra splash

1/2 teaspoon Dried Thyme

1/2 teaspoon Onion Powder

1 pinch Ground Sage

1 Bay Leaf

2 cups Ham, diced

2 cups Sharp Cheddar Cheese, shredded from a block

Chopped Fresh Chives, for garnish if desired

INSTRUCTIONS:

1. Shred the cheese from a block, measure out the half-and-half, let them all sit out at room temperature.

2. Peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 minutes or until very fork tender. Drain, then gently mash. Stir in 2 tablespoons butter and a splash of half-and-half. Set aside.

3. While the potatoes boil, melt 3 tablespoons butter in a large soup pot and add the onions and celery. Saute for 5 minutes. Add the garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon onion powder, and a pinch of ground sage. Cook for 1 minute.

4. Add the flour and use a silicone spatula to stir for 1 full minute to remove the raw flour taste.

5. Add the chicken broth and bay leaf. Slowly stir in the half-and-half. Bring to a boil, reduce to a simmer.

6. Add the mashed potatoes and stir them until combined into the soup. Discard the bay leaf.

7. Remove from heat and use a immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches. Blending is optional but makes the soup so thick and creamy.

8. Add in the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.

9. Turn off the heat. Sprinkle the cheese gradually over the warm (not hot!) base and stir until melted and combined. Taste and season with salt/pepper if desired.

10. Garnish with chives and serve!

CROCK POT INSTRUCTIONS:

1. Lightly boil cubed potatoes. Drain and combine with 1 tablespoon butter and a splash of half-and-half. Mash gently.

2. Saute the onions and celery in 3 tablespoons butter. Add garlic and seasoning and cook for 1 more minute. Toss with flour, cook for 1 more minute.

3. Transfer to the Crock Pot. Add the chicken broth, ham, and mashed potatoes. Stir until well combined.

4. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.

5. Temper the half-and-half in the microwave until warm. Slowly add it to the Crock Pot, stirring as you do so. Use an immersion blender to mix until smooth and well-combined.

6. Remove from heat. Slowly sprinkle in the shredded cheese and stir to combine until smooth.

7. Garnish with chives and serve!

NOTES:

**If you prefer cubed potatoes instead of mashing and incorporating into the broth, red potatoes are ideal as they hold up best in soup. Add them after you bring the soup to a boil and reduce to a simmer and cook them in the broth until for tender, about 40 miutes

**1 (8 ounce) Ham Steak = about 1 & 1/4 cups diced ham.