Ham Potato Soup

In a large pot, heat olive oil over medium heat and chop the veggies. 2. Saute garlic, onions, carrots and celery until onions are translucent, about 5 minutes. 3. Add potatoes, broth, ham, rosemary, salt and pepper to the pot. 4. Cover, turn the heat to high and bring to a boil, then reduce heat to medium and cook 10-12 minutes until potatoes are fork tender, stirring occasionally. 5. Reduce heat and stir in milk and peas. 6. To thicken, whisk 0.25 cup flour with 1-2 cups of broth from the pot, stir back in and boil 2-3 minutes.