Cheesy, Creamy Potato and Ham Chowder

• 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

1. Heat oil and butter in large stockpot, add chopped onion, celery, carrot, garlic and half the potatoes.
2. Add a pinch of salt and pepper.
3. Cook 5 to 10 minutes then add water and bouillon.
4. Cook 20 to 30 minutes - till veggies are VERY tender.
5. Blend or process with the cream cheese till smooth - this is your thickener as there is no flour/cornstarch in the recipe.
6. Pour the blended veggies/stock back into your stockpot.
7. 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.
8. Add the potatoes, ham, cream and valveeta.
9. Stir, taste for seasonings and heat thru (till cheese melts).
10. We like to serve with a salad and crusty french bread.

onions, carrots, stalks celery, potatoes, garlic, olive oil, butter, water, chicken bouillon powder, ham, milk, cheese, cream cheese, salt

Taken from www.food.com/recipe/cheesy-creamy-potato-and-ham-chowder-442751 (may not work)