In a large pot on medium-high heat, add butter and sauté potatoes until slightly browned.
Add broth; bring to a boil.
Reduce heat; cover and simmer for 15 minutes until potatoes are tender.
Add peas; cook 5-8 minutes longer or until peas are tender.
Remove from heat and allow to cool. Using a blender or hand blender, process soup until smooth. Return all to the pan if using a blender, add ham and heat through.
Garnish with chopped scallion.
A TIP FROM OUR CHEF
Can be served hot or cold. Use crème fraiche to dollop on top as a garnish with the scallions.
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