Cut off the end root and chop the onion into small pieces and measure 1 oz.

Crush 2-3 cloves of garlic and remove the skin. Mince them and measure 1 tbsp.

Peel the potatoes and cube them into 1-inch cubes. Measure 12 ozs.

Cut off the roots and peel the carrots. Then chop them into 0.5-inch cubes and measure 2 ozs.

Slide away the kale stem and chop up the leaves.

Chop the ham into 0.5-inch cubes and measure 1 oz.

Sauté the spice: Heat a pot over medium heat. Add 1 tbsp olive oil, 1 tbsp garlic, and 1 oz onion and sauté for 2 minutes or until fragrant.

Add ham, vegetables, and seasonings: Stir in 12 oz potato, 2 oz carrot, 1 oz ham, 1/4 tsp salt, and 1/4 tsp pepper and cook for another 3 minutes.

Pour the broth and milk: Add 1 cup unsalted chicken broth and 1 cup milk. Bring the soup to a boil and then reduce to a simmer until the vegetables are tender, about 15 minutes.

Stir in the kale and cream: Add 2 oz kale and 2 tbsp heavy cream to the pot. Cook for an extra 2 minutes and stir occasionally, until the kale is wilted. Take off the heat.

Serve the dish: Transfer the soup into serving bowls. Garnish with 2 tbsp parsley and serve the soup hot.