Step 1: Sauté the Aromatics

Start by heating the butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. This step is important as it helps to build the flavor foundation of your soup.

Step 2: Add the Ham and Potatoes

Next, add the cubed ham and diced potatoes to the pot, stirring everything together to combine. Cook for an additional 2-3 minutes, letting the ham heat up and the potatoes begin to soften slightly.

Step 3: Add the Broth and Seasonings

Pour in the chicken broth and stir in the thyme, salt, and pepper. Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Add the Milk and Cream

Once the potatoes are fully cooked, add the milk and heavy cream (if using). Stir to combine, and let the soup simmer for another 5-7 minutes to allow the flavors to meld together. If you prefer a thicker soup, you can use a potato masher to mash some of the potatoes directly in the pot, creating a creamier texture.

Step 5: Serve and Garnish

Once the soup is heated through and creamy, it’s ready to be served! Ladle the soup into bowls and top with shredded cheddar cheese, if desired. Sprinkle with fresh parsley for a pop of color and freshness.