Yield: about 6 cups
2 Tbsp butter
1 cup finely chopped yellow onion
1 cup cubed baked ham
1/2-3/4 tsp dried thyme, crumbled
3 large potatoes, sliced
3 cups chicken broth or stock
1 cup grated Gruyère cheese
1/4 cup whole milk
Salt and freshly ground pepper, to taste
Chopped fresh parsley, for garnish
Melt the butter in a saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Stir in the ham, then add in the thyme, potatoes, and broth. Cover and simmer until potatoes are very tender, about 20 minutes. Potatoes should be broken up and slightly mushy.
Add the cheese and milk and stir until the cheese melts and the soup is heated to serving temperature. Season with salt and pepper. Keep warm over low heat. Ladle into bowls, garnish with parsley and serve immediately with crusty bread.