Dice the ham and chop the broccoli into small, bite-sized florets.

Finely chop the onion and mince the garlic.

Measure out the chicken broth, heavy cream, and cheese for easy access while cooking.

Heat butter in a large pot over medium heat. Add diced ham and cook for 3-4 minutes until slightly crispy.

Stir in onions and garlic, sautéing for about 2 minutes until fragrant.

Pour in chicken broth, bring to a simmer, and add broccoli. Cook for 10 minutes until the broccoli is tender.

Lower the heat and whisk in cream cheese until fully melted.

Stir in heavy cream and shredded cheddar, mixing until smooth and creamy.

Season with salt, black pepper, and smoked paprika.

If you prefer a smoother soup, use an immersion blender to blend part of the mixture while leaving some chunks for texture.

Simmer for another 5 minutes, then serve hot.