Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
Add diced potatoes and chicken broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are tender.
Stir in diced ham, thyme, paprika, salt, and pepper. Let it simmer for an additional 5 minutes.
Slowly pour in the heavy cream, stirring to combine. Heat through without boiling.
Serve warm, garnished with fresh parsley. Enjoy with crusty bread!
