Step 1

Shred the cheese from a block, measure out the half and half. Let them all sit out at room temperature.

Step 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.

Step 3

While the potatoes boil, melt the 3 TBS butter in a large soup pot and add the onions and celery. Sauté for 5 minutes. Add the garlic, ½ tsp dried thyme, ½ tsp onion powder, and a pinch of ground sage. Cook for 1 minute.

Step 4

Add the flour and use a silicone spatula to stir for 1 full minute to remove the raw flour taste.

Step 5

Add the chicken broth and bay leaf. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.

Step 6

Add the mashed potatoes and stir them until combined into the soup. Discard the bay leaf.

Step 7

Remove from heat and use an immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches. Blending is optional but makes the soup so thick and creamy.

Step 8

Add in the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.

Step 9

Turn off the heat. Sprinkle the cheese gradually over the warm (not hot!) base and stir until melted and combined. Taste and season with salt/pepper if desired.

Step 10

Garnish with chives and serve!