1/4 cup all-purpose flour
1/4 cup butter
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1/4 cup chopped green onions or chives for garnish
Instructions:
Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the garlic and cook for an additional 1 minute until fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes, ham, thyme, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
Make the Cream Base:
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