Awesome Ham and Potato Soup

In a Dutch oven over medium high heat, heat the oil. When hot (but not smoking) add the onions. Cook for 3 minutes. Add the garlic and celery and cook for another 2 minutes. Add the ham, potatoes, broth and crushed bouillon cube. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.

In the meantime in a saucepan over medium heat, melt the butter. Add the flour and stir to combine. Cook for 1 minute. Then slowly add the milk, whisking constantly, breaking up any lumps.

Then add the milk mixture into the potato soup and stir to combine. Cook for 20 minutes. Add the peas and cook for 5 minutes.

Turn the heat off and add the cheese. Stir to combine. Add salt and pepper to taste.

Serve with toasted bread and extra cheese sprinkled on top.