Ham and Potato Chowder {gluten-free}
 
 
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Ingredients
  • 8 cups potatoes, peeled and cubed
  • 1 medium onion, diced
  • 1 Tbls. butter
  • 1-1/2 cups celery, diced
  • 1 cup carrots, diced small
  • 8 cups of bone broth*, chicken
  • 5 cups ham, cubed
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • Salt, pepper and parsley to taste
Instructions
  1. In stock pot, heat 1 Tbls. butter.
  2. Add onions and celery and cook until translucent.
  3. Add carrots and cook for another 5 minutes until softening.
  4. Add broth and potatoes and bring to a boil.
  5. Cook until potatoes are tender (about 10 minutes at a simmer).
  6. Partially blend soup with either an immersion blender* or a countertop blender**.
  7. Reduce heat to low and add heavy cream and shredded cheese, stirring until cheese is melted and combined.
  8. Season with salt, pepper and fresh parsley.
  9. Serve.
  10. *If using an immersion blender, blend until about half of the potato mixture is smooth, keeping some of the vegetables whole.
  11. **If using a countertop blender, carefully remove half the soup and blend in batches returning the blended liquid back to the pot each time. This will leave some of the vegetables whole.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/ham-and-potato-chowder-gluten-free/