8 small russet potatoes, peeled and roughly chopped
1 Tbs olive oil
1 medium sized onion, chopped
5 cloves garlic, minced
6 stalks celery, chopped
1 Tbs butter
2 Tbs flour
4 cups vegetable broth
2 cups chicken broth
½ cup half-and-half (whole milk and cream)
1 cup smoked ham, chopped into ½” cubes
5 oz white cheddar cheese, grated
4 green onions, chopped
salt and pepper to taste
Bring a pot of water to boil and add the diced potatoes. Boil the potatoes until cooked through and softened. Strain the potatoes in a colander.
In a large pot over high heat, add olive oil, garlic and onions. Cook and for a minute or two, until the onions are translucent.
Add the chopped celery stalks and cook for another 3 minutes.
In a small bowl, add 1 tablespoon of butter to 2 tablespoons of flour. Mix and mash together with a fork. Add a splash of broth and mix a little more. Add the mixture to the pan. Stir to combine.
Add the vegetable broth and chicken broth. Stir and bring to boil. Cover and simmer on low heat for 30 minutes.
Pour the soup into the blender and add the potatoes. Puree until smooth. This may need to be done in batches, depending on the capacity of the blender. Return the soup to the pot.
Add the half and half and the ham. Heat at low temperature for a few minutes while stirring occasionally.
Turn the heat off and add the shredded cheese. Slowly stir the soup once or twice. Do not over-stir. Allow the cheese to melt without much interference. Add salt and pepper to taste.
Top with diced scallions.