In a large pan, cook onion, carrot, and celery, until just tender, about 3 minutes.

Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.

Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.

Add the chicken broth and bay leaves.

Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes

Remove bay leaves and stir in cream. Return to a simmer and serve.

Enjoy!