Cheesy Ham and Potato Soup...by me :)

So yesterday I decided to finally finish off that ham that DJ gave me before Christmas.  Last week I spent a good chunk of time chopping up what was left for the pasta dish I made for dinner with Aaron and Terri.  When I was chopping, I encountered a lot of fat and sinew plus a large bone.  So I saved them thinking I could make ham stock.  I've never even heard of it, much less made it.  But I figure if you can make chicken stock from chicken bones and skin, you can do the same with ham.  I read online that the best ham stock simmers for a long time so I think I let mine simmer for about 4 hours with a bag of past prime baby carrots and some onion waste.  My apartment smelled so hammy good.  After I strained it and cooled it, I skimmed some fat off.  Later I boiled up some potatoes, drained them and then added the last of the chopped ham.  I used a fair amount of the stock and brought it to a simmer while I sauteed a minced yellow onion and 4 mince garlic cloves.  After those were soft, I added them to the pot.  Lastly I added a jar of alfredo sauce and some cheddar cheese.  I seasoned the pot earlier on with black pepper, thyme, parsley and a couple of bay leaves.  It was a soup of my own creation.  I'll plot out a recipe of sorts below, just in case anyone wants to try what turned out to be a fantastically delicious soup.

Cheesy Ham and Potato Soup
(measurements are approximations, adjust to your taste)
6 medium russet potatoes, chopped and boiled to almost fork soft
6 cups prepared ham stock
3 cups cubed cooked ham
pepper
thyme
parsley
2 bay leaves
1 yellow onion, minced
4 garlic cloves, minced
1 T butter
1 jar alfredo sauce (I used Ragu's Roasted Garlic Parmesan)
1 cup of cheddar cheese (I used a triple cheddar blend)

In a large stockpot, mix the first 7 ingredients, seasonings to taste, and bring to a low simmer.  Meanwhile, saute the minced garlic and onion in the butter in a skillet.  Add to the pot once soft and translucent.  Simmer about 10 minutes more before adding the alfredo sauce and cheese.  Stir them in thoroughly to melt.  Serve and enjoy!