Cheesy, Creamy Potato and Ham Chowder

My family loves hot soups and stews in the cold Kansas winters. A favorite of my family is this creamy and cheesy ham and potato chowder. The veggies thicken the soup so there is no added flour or cornstarch.

• Ready In: 1 hr 30 mins
• Serves: 8-10
• Yields: 10-12 cups

Ingredients

• 2  small onions, rough chopped (or 1 large)
• 4  carrots, peeled and chopped
• 3  stalks celery, chopped
• 8  medium potatoes, peeled and chopped (divided)
• 2  teaspoons garlic, chopped (optional)
• 2  tablespoons olive oil
• 2  tablespoons butter
• 2  cups water
• 1  tablespoon chicken bouillon powder
• 2  cups ham, chopped into bite sized pieces
• 1  pint half and half milk (the fat free one works fine)
• 8  ounces processed cheese, cubed (I use Valveeta)
• 8  ounces cream cheese (the fat free or reduced fat work great!)
•  salt and pepper, to taste

Directions

1. Heat oil and butter in large stockpot, add chopped onion, celery, carrot, garlic and half the potatoes. Add a pinch of salt and pepper. Cook 5 to 10 minutes then add water and bouillon. Cook 20 to 30 minutes - till veggies are VERY tender. Blend or process with the cream cheese till smooth - this is your thickener as there is no flour/cornstarch in the recipe. Pour the blended veggies/stock back into your stockpot.
2. Cook the other half of the potatoes in 2 cups of boiling water in a seperate pan till tender - about 10 minutes - drain when cooked. Add the potatoes, ham, cream and valveeta. Stir, taste for seasonings and heat thru (till cheese melts). We like to serve with a salad and crusty french bread.