Heat olive oil in a large stockpot and add leeks and celery saute for about five minutes med high heat.

Lower heat to med add ham, paprika and garlic heat for a few minutes.

Add broth, potatoes, parsley, salt and pepper to mix and bring to boil for about 30 minutes.

In a second sauce pan melt butter on low heat. Whisk in flour slowly to avoid clumping. Once flour is incorporated with butter, slowly add half and half

Reduce butter mixture, stirring occasionally to avoid scalding at medium heat, about 7 minutes. Slowly stir into soup.