Leftover Ham Chowder

• 4 potatoes
• 16 oz ham diced
• 1 tablespoon olive oil
• ½ onion diced fine
• ½ tsp garlic, minced
• ½ cup gluten-free flour
• 4 cups chicken stock low sodium 
• 2 cups half and half
• 8 ounces cheddar cheese grated
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 leaks chopped, green part only

INSTRUCTIONS

• Preheat the oven to 350 degrees F.
• Place the potatoes on a sheet tray or directly onto the oven rack and bake for 45 minutes – or until done. The potatoes are done when a fork or tip of a knife inserted into the potato goes into the center of the potato easily.
• Into the bottom of your stock pot, add 1 tbsp of olive oil and the diced onion. Sauté until softened and translucent, about 2-3 minutes. Then add the minced garlic and cook for another minute.
• Meanwhile, slice the ham into small cubes, removing any excess fat; set aside.
• Now, add the flour to the onions and garlic and stir to combine. Continue cooking for another minute or two – but do not brown.
• Pour in the chicken stock and milk while you stir well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes.
• While the soup is thickening, slice the potatoes in half lengthwise and then scoop the potatoes out away from the skins and then add them to the soup. With a fork or the back of your spoon, break up the potatoes a bit.
• Add 3/4 of the ham pieces (reserving ¼ for garnish) and half of the grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings well with salt and pepper. Remove from the heat and ladle into bowls. Garnish with extra ham, grated cheese, and leaks.