Mashed Potato Soup with Ham and Blue Cheese Honey & Shallot Spread
3 -4 tablespoons butter
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1 teaspoon dried thyme
2 1⁄2 cups sliced fresh mushrooms
3 1⁄2 - 4 cups chicken broth
4 cups leftover mashed potatoes
2 cups chopped cooked ham
1⁄4 cup sour cream
1⁄4 cup 18% cream (or use whipping cream)
1 teaspoon seasoning salt
1 -2 teaspoon coarse black pepper
1 chopped green onion
Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme; sauté for about 3 minutes. Add in sliced mushrooms and sauté until tender. Add in chicken broth and cooked ham; cook until heated through. Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat. If you find that the soup is too thick for your liking, then add in more broth.
Reduce heat to low and add in the jar of Bellisari’s Blue Cheese, Honey & Shallot Spread until melted and smooth.
Season with season salt and black pepper. Mix in sour cream and table cream until heated through (DO NOT boil!). Ladle into bowls then sprinkle with chopped green onion.