Ham and Potato Cream Soup with Cheese (Half-and-Half Cream)

This ham and potato chowder is one of the most comforting soups to make during the winter months. This traditional and homey soup takes little work to prepare and is ready in about 30 minutes.

¼ cup butter
2 Tbsp. extra-virgin olive oil
3 cups onions, diced
3 cups carrots, diced
3 cups celery, diced
6 cloves garlic, finely grated
4 cups potatoes, peeled and diced
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. onion powder
1 tsp. dry mustard
½ tsp. smoked paprika
1 tsp. black pepper, freshly ground
4 cups cooked ham, diced
8 cups chicken stock or broth
4 cups cheddar cheese, freshly shredded
4 cups half-and-half cream

Optional Toppings:
shredded cheese
bacon
sliced green onions

In a large pot, melt butter over medium-low heat, add in the olive oil. Add in the onions, carrots and celery. Cook until translucent, about 3-4 minutes. Add in the garlic and cook 1 minute more.

Add the potatoes and sprinkle with thyme, rosemary, onion, mustard, paprika and pepper. Add the ham and slowly pour in the chicken stock. Cover and cook on low for 15-20 minutes or until the potatoes are fork tender.

Reduce heat to a simmer and slowly stir in cheese, stir until metled. Add the half-and-half cream and summer for 10 minutes, or until thickened. Season with salt and pepper to taste.

Ladle into bowls and serve with desired toppings.

Makes 10-12 servings.

Cook's Notes:

• Stock: For a thicker soup, start with less broth (you can always add more at the end if needed to thin).
• Veggies: You can add in extra veggies like peas, corn, or green beans.
• Cheese: Feel free to mix a cup of shredded cheddar cheese into the soup if preferred. I’d recommend grating your own cheese, as the pre-shredded bags are more difficult to melt.
• Storage: Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in a pot over medium-low heat. If too thick, thin with a little milk.