Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter (divided)
  • 8 ounces fully cooked ham (diced)
  • 3 cloves garlic (minced)
  • 1 sweet onion (diced)
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 4 cups low sodium chicken broth
  • 1 russet potato (peeled and cubed)
  • 16 ounces broccoli florets (finely chopped)
  • 3/4 cup heavy cream
  • 1 1/2 cups shredded extra-sharp cheddar cheese
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium heat. Add ham, and cook, stirring occasionally, until lightly browned, about 3-4 minutes; set aside.
  • Melt remaining 3 tablespoons butter. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes.
  • Whisk in flour and thyme until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot.
  • Stir in potato. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until potato is tender, about 10-15 minutes.
  • Using a potato masher, mash potatoes until desired consistency is reached. Stir in ham, broccoli and heavy cream. Cover and simmer until broccoli is tender, about 5-6 minutes.
  • Remove from heat. Gradually stir in cheese until smooth; season with salt and pepper, to taste.
  • Serve immediately.