In a large stock pot, melt butter and sauté onion, celery and carrot over medium heat until tender (4-5 minutes)

Add chicken broth and reduce heat to low, stirring to scrape up any browned bits off the bottom of the pan

Add Ham Hock, and cover and simmer for up to two hours. (If using diced ham, saute with veggies before adding broth)

Remove Ham Hock from stock pot, and trim tender pieces of ham off the bone, discarding the fat. Add ham back to soup pot and simmer.

Add sliced russet potatoes and mashed potatoes and simmer for 30 minutes up to 6 hrs, stirring occasionally. (If you don't have mashed potatoes, you can sub by adding 2 more diced russet potatoes and gently mashing with potato masher in the stock pot when tender)

30 minutes before serving add cream and stir well. Cream amount can be increased or decreased depending on your preferences.

Serve hot, garnish soup with crispy bacon bits, cheddar cheese, and chives as desired.