Wrap potatoes in foil and bake at 400 for 1 hour. If possible, refrigerate overnight.
Heat butter in a dutch oven over medium heat. Add carrots, onion, celery, and garlic and cook until soft. (About 8-10 minutes)
Remove potatoes from foil, skin, and chop. Add broth and potatoes and bring to a boil. Reduce heat to medium-low once a boil is reached. Allow to cook for 10-15 minutes, so potatoes can absorb the broth.
In a bowl or measuring cup, mix flour and cream with a small whisk. Stir into soup.
Cook, stirring occasionally until soup is thick and bubbly. (About 10 minutes.)
Add chopped ham steak and shredded cheese. Stir.
Salt & Pepper to taste. Add fresh chopped parsley.