Cheesy Ham and Potato Chowder

This is what you should do with your leftover Easter ham (I dice it and freeze it in quart baggies so that it's ready when I need it).  Or you should buy some ham just to make this soup, because it's that good.

Ingredients:

2 cups cooked ham, diced
5 1/2 T butter, divided
1 med. yellow onion, diced
1 cup diced carrots
1 cup diced celery
1 red pepper, diced
3.5 cups (2 cans) chicken broth
1.5 - 2 lbs potatoes, peeled and diced
3/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
salt and pepper to taste
1/4 cup flour
3 cups milk
1 1/2 c grated cheddar
1/2 cup sour cream

Optional: crumbled bacon, chives, or shredded cheddar cheese for topping

In a large pot, melt 1 1/2 T butter over medium heat.  Add onion, carrot, celery, and red pepper and saute until tender, about 5 min.

Add chicken broth, potatoes, oregano, thyme, and bay leaf.  Season with salt and pepper to taste, but remember the ham will add more saltiness.  Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 min.   Stir in ham.

In a medium saucepan, melt 4 T butter over medium heat.  Add flour and cook mixture, stirring constantly for 1 - 2 minutes.  While whisking, slowly add in milk.  Whisk vigorously to smooth lumps.  Continue stirring until mixture thickens.  Reduce heat to low and stir in cheese until melted.  Remove from heat and add sour cream.

Remove bay leaf.  Add cheese sauce to soup and stir.  Add optional topics as desired, and enjoy.