Start by dicing the potatoes, ham, onion, and garlic.

In a large pot, melt the butter over medium heat.

Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Stir in the diced potatoes and ham, mixing well.

Add the chicken broth and bring the mixture to a boil.

Add the thyme, parsley, salt, and pepper to taste.

Reduce the heat and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender.

If you prefer a smoother soup, use an immersion blender to puree it to your desired consistency.

Finally, stir in the heavy cream and heat through for another 5 minutes.