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Add 2 tbsp olive oil to a large skillet and heat to low-medium heat (about level 2-3). Should sizzle when you add the ham.
Once hot, add 3 cups cubed ham (cooked, not completely raw). Cook for about 5-6 minutes without touching it and without a lid on skillet. Stir, and continue cooking for another 5 minutes untouched. This will help you get a nice cook on each side. Set aside.
In a large saucepan (I use an 8 qt. Corning Ware), add 2 tbsp olive oil and heat to medium-low heat (level 3).
Once hot, add all prepped vegetables (carrots, onion, garlic, celery, potato). Sauté for about 5 minutes. Stir and add salt, pepper, paprika, garlic powder and combine well. If vegetables start to stick a bit don't worry!
Add vegetable broth, stir, and cook for another few minutes, then add cooked ham.
In a small bowl combine yogurt and flour.
Add yogurt/flour to soup, combine gently, and decrease heat to low heat. Cook for about another 20 minutes.
After a total of 40 minutes cooking, turn off.
Enjoy as is your top with smoked paprika.