Leftover Ham and Potato Soup is the most delicious way to use leftover ham. It's super creamy and cheesy but also seriously easy to make!
Melt 2 Tablespoons of butter in a dutch oven over medium-high heat.
Add ham to the pot and saute until golden brown stirring frequently, about 5 minutes. Remove from the pan.
Add the remaining 2 Tablespoons butter and melt.
Add onions and saute stirring periodically to soften, about 3-4 minutes.
Sprinkle flour onto the onions and stir to fully coat.
Add chicken stock, milk and potatoes and bring to a boil then reduce to medium low heat and simmer for 15 minutes. It will thicken a bit during this time.
Add greek yogurt and cheese and use an immersion blender to puree the soup until it's partially blended (so there are still some chunks of potato but its also thicker).
Add 1 1/2 cups of diced ham into the soup.
Taste for seasoning and add salt and pepper to taste.
Serve topped with remaining diced ham, extra cheese and chopped green onions.
I gave a range for the flour depending on how thick you want it. You can always whisk together a little flour and water after it's simmered if you want it thicker (although the blended potato also thickens it).
This will last for 5 days in an air-tight container and also freezes well. It does thicken when cooled but you can add a little milk or water when you reheat the get the desired texture.