2 boxes of low sodium chicken broth
1 medium yellow onion
1 lb carrots
7 sticks of celery
5-8 youkon gold potatoes depending on size (peeled and chopped)
3 ham steaks cut into cubes
4-6 cloves of garlic depending on size, minced
Salt to taste
Pepper to taste
Garlic powder to taste
1 tablespoon parsley
1 tablespoon dry chives

To make cream base:

6 Tablespoons butter
6 tablespoons flour
2 cups of milk (I use 2%)

Chop the veggies and ham above fine or chunky depending on preference.
Add enough broth to cover veggies and ham but leave room for the cream base. I do a slow cook so the broth reduces, add the second box of broth as needed. I cook mine for about an hour or two before I add the cream base.

Cream base
On medium heat, Add butter to smaller pot till melted, add flour till absorbed whisk till smooth, then add milk. Stir till it thickens up. Then add to the soup, stir in. Cook for 5-10 mins till incorporated then serve.