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Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown.
Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes).
Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty).
Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves.