Sauté the Aromatics:

• In a large soup pot or Dutch oven, heat the olive oil over medium heat.​

• Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.​

• Stir in the minced garlic and cook for an additional minute until fragrant.​

Add Ham and Liquids:

• If using a ham bone or shank, place it into the pot. For diced ham, add it directly.​

• Pour in the chicken broth and water, ensuring the ham is submerged.​

• Add the bay leaves and thyme.​

Simmer the Soup:

• Bring the mixture to a gentle boil over medium-high heat.​

• Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for about 45 minutes. This allows the flavors to meld and the ham to impart its richness to the broth.

Incorporate the Potatoes:

• Add the cubed potatoes to the pot.​

• Continue to simmer, uncovered, for another 15-20 minutes until the potatoes are tender and easily pierced with a fork.​

Adjust the Consistency:

• For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot. This will create a creamier base while still retaining some chunks for texture.​

Season and Finish:

• If you used a ham bone or shank, remove it from the pot. Shred any remaining meat and return it to the soup; discard the bone.​

• Stir in the heavy cream if a richer, creamier soup is desired.​

• Season the soup with salt and freshly ground black pepper to taste. Remember, the ham can be salty, so adjust accordingly.​

Serve:

• Ladle the soup into bowls.​

• Garnish with freshly chopped parsley for a burst of color and freshness.​

• Serve hot with crusty bread or a side salad for a complete meal.