A hearty and comforting creamy ham and potato soup loaded with tender potatoes, savory ham, and vegetables in a rich, velvety broth.

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In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until softened, about 3-4 minutes.
Add diced potatoes, carrots, celery, and ham to the pot. Stir to combine.
Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
In a small bowl, whisk together the flour with milk until smooth. Slowly stir the mixture into the soup.
Add the heavy cream, thyme, and paprika. Cook for another 5-10 minutes, stirring frequently, until the soup thickens.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.