Yield: 4 servings (3 points per serving for purple, 5 points per serving for blue and green)
Melt butter in a large pot, then add carrots, celery and onions. Saute for a few minutes, then add the minced garlic. Stir and saute one more minute.
Push vegetables to the side and add the diced ham. Cook until the ham gets slightly crispy (optional).
Add the chicken broth, potatoes and parsley. Let the soup simmer for 15 minutes, or until the potatoes are cooked through.
Add the flour to a bowl then slowly whisk in the milk. Add the mixture to the soup and cook 5 more minutes.