Potato & Cheddar Soup with Smoked Ham & Chives

By cdrier

Ingredients

• 2 T unsalted butter
• 1 large onion chopped
• 1 rib celery, chopped
• 2 1/2 lb. russet potatoes, peeled and cut into 1 inch chunks
• 1 qt. homemade or low-salt chicken broth
• 4 large sprigs fresh thyme
• 1 1/2 t. kosher slat
• 1/2 C. heavy cream
• 8 oz. N.Y. Cheddar cheese grated
• salt and pepper
• One 1/4 inch-thick slices *Drier's* ham, diced
• 1/4 C. snipped fresh chives

Details

Servings 6

Preparation

Step 1

In a large soup pot heat the butter over med. high heat, add the onion and celery, and cook, stirring frequently, until the vegetables are very soft, but not browned, 5 to 8 min. Add the potatoes,chicken broth,thyme,and salt. Adjust the heat to a simmer, cover the pot partially, and simmer until the potatoes are completely soft and falling apart. 25 to 30 min. Remove as many of the herb stems as possible.
Working carefully in batches puree the soup in a blender until it's completely smooth and return it to the pot. Add the cream and let the soup simmer gently for another min. or two.Take the soup off the heat and add the cheese, stirring until it's completely melted. Season generously to taste and adjust the salt if necessary. The soup will be fairly thick, so if you'd like a thinner consistency, add a little more broth or some water.
Serve the soup hot with some of the diced ham and spoonful of the chives.