Ingredients
3 tablespoons unsalted Butter
½ teaspoon ground Bay Leaves
2 Carrots, chopped small
4 Celery stalks, chopped small
1 Vidalia onion, chopped small
3 Garlic cloves, finely minced
7 ¼ cups Chicken broth (4 cans, 14.5 oz. each, Swanson is my choice)
½ teaspoon ground Coriander
2 teaspoons Herbes de Provence
¼ teaspoon dried Oregano
Fresh cracked black pepper to your particular taste
Sea salt to your particular taste
1 cup Heavy Cream
¼ cup Flour
1 pound center cut Ham, pan fried until slightly browned, cut into small cubes
12 oz. frozen Peas
5 Russet Potatoes, peeled and cut into small cubes
Sharp Cheddar Cheese, shredded (optional)

Preparation
Add unsalted butter, ground Bay leaves, carrots, celery, garlic and onion to a large pot, mixed well over medium heat for about 5 minutes. Add chicken broth as well as coriander, herbs de Provence, oregano, fresh cracked black pepper and sea salt. Stir until mixed thoroughly, cover and cook for about 25 minutes.

While the soup mixture is cooking, whisk the heavy cream and flour in a small pot over medium heat until thicken and remove from heat; also brown the ham in a frying pan and cut into small cubes and discard any bones and excess fat. After soup mixture has cooked, gradually stir in the heavy cream and flour mixture in order to thoroughly dissolve into the soup mixture. Use an emulsion blender to mix until creamy.

Add ham, peas and potatoes and cook covered on medium heat, stirring occasionally, for about 25 minutes or until potatoes are tender.

Ladle into bowls, add shredded cheese on top if preferred, and enjoy! Bon Appétit!

Recipe Courtesy of Real Estate Appraiser Al Cheney in Alabama, 11 February 2015