0 In a large pot over medium high heat, melt the butter with the olive oil. Add the onions and cook for 2–3 minutes. Sprinkle in the flour, stirring constantly, and cook for another 2–3 minutes to form a roux.
1 Gradually add the chicken broth, then mix in the chicken bouillon powder and cream of chicken soup. Bring to a simmer before adding the potatoes and ham. Cook for 15–20 minutes, until the potatoes are tender.
2 Finish by stirring in the sour cream and heavy cream until well blended. Serve warm and enjoy.
