Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.