Potato cream soup with cheese

In a deep bowl, mix flour and cheese.

Place the ham, carrots, curry powder and paprika in a saucepan. Stirring, simmer for 2-3 minutes. Add milk, cook over medium heat, stirring constantly, for another 4-5 minutes until the milk boils.

Add the mashed potatoes one tablespoon at a time to the saucepan, mix until smooth. Cook until bubbles appear on the surface.

Add flour and cheese mixture, mix thoroughly. Cook until the cheese is completely melted.

When serving, sprinkle the soup in a bowl with crumbled potato chips or croutons, as well as fresh parsley.