Creamy Ham and Potato Soup
Wash and dice potatoes. Melt 1 T. of butter and 1 T. of oil in a large pot and sauté onions/carrots/celery for about 5-7 minutes. Sprinkle in about ¼ C. of flour (or GF flour) and stir, it will be thick. Slowly stir in broth mixture. Stir in potatoes. Cover and bring to a boil. Then turn the heat to low and simmer, uncovered, for about 15 minutes and the potatoes are tender. Remove bay leaf. Using a potato masher, mash ¼ of the potatoes. Stir in the half and half and ham. Heat until hot. Remove from heat and stir in the cheese, serve.