Ham and Potato Soup

This Cheesy Ham and Potato Soup is so creamy and easy to make! It’s the BEST way to make use of leftover ham and can be made with or without a ham bone.  Make it on the Stove Top or in the Slow Cooker!

Ingredients

 • 2 lbs. Yukon Golden Potatoes, about 4 medium potatoes

 • 5 Tablespoons unsalted butter, separated

 • 1 small yellow Onion, diced

 • 1 stalk Celery, diced

 • ¼ cup Flour

 • 3 cloves Garlic

 • 3 cups low sodium Chicken Broth

 • 2 cups Half and Half, plus and extra splash

 • ½ teaspoon Dried Thyme

 • ½ teaspoon onion powder

 • 1 pinch ground sage

 • 1 bay leaf

 • 2 cups ham, diced

 • 2 cups shredded cheddar cheese

 • 2 Tablespoons chives, to garnish

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 TBS Butter and a splash of half and half. Set aside.

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