Ham and Vegetable Soup

Are you continuing to look for ways to use up that leftover Christmas ham? That was my goal for the afternoon.  Ham?  Yep, I have that.  Yukon Gold potatoes? Of course.  Frozen peas, chicken stock, trinity?  Yes, indeed.  Let's make some soup.

1 T. olive oil

1 T. butter

1 medium onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

1 1/2 cups matchstick cut carrots

1 T. minced garlic

2 t. dried thyme

3 cups diced ham

2 T. flour

6 cups low sodium chicken stock

1 cup frozen green peas

4 medium sized Yukon Gold potatoes, peeled and chopped

1 cup whipping cream

1 1/2 cup finely shredded sharp Cheddar cheese

Heat the olive oil and butter in a large Dutch oven over medium heat.  Add onion, bell pepper, celery, carrots and garlic.  Cook, stirring occasionally, until vegetables are softened, 5 - 7 minutes.  Add thyme and ham and cook for 3 - 4 minutes.  

Next add the flour and stirring constantly, let the raw taste of the flour cook away. This will take another few minutes.   

Now slowly stir in the chicken stock about a cup at a time, stirring constantly to incorporate the ham and vegetables.  Increase the heat slightly and add the peas and potatoes.  

Let the soup cook for 30 - 35 minutes until the potatoes are tender.  Reduce heat to the lowest setting and add cream and cheese.  Very gently stir the soup and when the cheese is melted, you're ready to eat!