This was a great way to use up some of our leftover Thanksgiving ham. I found this on NYT Cooking, and merged it a bit with a few other ideas I’d seen to use shredded cheddar, because cheese obviously makes everything better. We loved it, and have used it every time we have leftover ham.

• Extra-virgin olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2-3 carrots, diced
• 2 cloves of garlic, minced
• salt and pepper
• 6 cups of chicken broth
• 3-4 russet potatoes, peeled and cubed
• 2 cups of diced, cooked ham
• 1/4 cup unsalted butter
• 1/4 cup flour (I used GF)
• 2 cups whole milk
• 2 cups shredded cheddar

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Stir in the cheese until melted. Taste and season with salt and pepper as needed. Top with more cheese. 😉