1. Melt butter in a Dutch oven over medium heat. Add ham and cook until lightly crisped and most of the fat is rendered, 8 to 10 minutes; transfer to a plate.
2. Add onion to pot and cook until softened, 5 to 7 minutes. Add remaining ingredients and cook until potatoes are softened, 15 to 20 minutes.
3. Working in batches, transfer to a blender and puree until smooth. Return to pot, stir in ham, and reheat until hot. Season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, March - April 2018