1 tablespoon unsalted butter
1 medium onion, thinly sliced
2 clove garlic, minced
4 medium potatoes, peeled, cubed (or 3 cups of yesterdays mashed)
4 cups chicken broth
2 cups half-and-half
2 carrots, sliced thin
2 cups ham cubed (this is the dic part)
1 cup crumbled blue cheese, divided (4 oz)
1/4 tsp dried basil
1/4 tsp dried lemon grass (if using fresh use double)
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
Melt butter in large saucepan over medium high heat.
Add onion; cook 5 minutes or until soft. Add carrots and cook 2 minutes more.
Add garlic and lemon grass and cook 1 minute. Add potatoes; cook 5 minutes.
Add broth; bring to a boil. Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender. If you use the mashed you don’t have cook as long.
Stir in half-and-half, 1/2 cup of the cheese, salt, pepper and basil..
(Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese).