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Heat 5 tablespoons butter in a large pot over medium-high heat.
Add 1 small diced yellow onion, 1 cup sliced carrot, and 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
Reduce heat to medium and add 6 cloves minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon sage, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently.
Stir in 5 tablespoons flour and cook for about a minute.
Add about ¼-½ cup of chicken broth to deglaze the pan, scraping all the yummy bits off the bottom of the pan until it’s clean.
Add 3 cups potatoes, 2 cups ham, the remaining chicken broth, and a bay leaf.
Bring to a simmer over medium-high heat. Turn heat down and simmer over medium to medium-low heat for 10-12 minutes or until the potatoes are fork-tender and cooked through.
Stir in 1 cup heavy cream. Season to taste with salt and pepper.
Garnish with shredded cheese and sliced chives and enjoy!
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