In a large stock pot heat the butter and olive oil over medium high heat. Add the onions, celery, carrots, potatoes and garlic. Add 1 teaspoon salt. Cook, stirring occasionally, for 12 minutes.
Add the chicken broth and bring to a simmer. Stir and cook for 12 more minutes.
Using an emergence blender, puree the soup to a creamy consistency. (Working in batches, You can transfer the soup to a blender or food processor to accomplish this step.)
Add the dry mustard, Worcestershire sauce, 1 teaspoon salt, the pepper, liquid smoke, the ham, hot sauce, and half & half. Bring the soup to a low simmer. Cook for 4 minutes.
Add the cheese and simmer until the cheese is well incorporated.
Transfer to serving bowls, add a few soup crackers, and sprinkle a dash of paprika on top and a pinch of fresh parsley.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=1809