Place a stock pot over medium heat and oil to the pan to heat.

Add onion, garlic and carrots and saute for 3-5 min.

Add cubed ham and continue for cook for 5 minute stirring occasionally. 

Remove the onion, garlic, carrot and ham mixture and place in a bowl.

Then add chopped potato and stock to the pot bring to a boil, then reduce heat to a simmer and cook potatoes for 20-25 minutes.

Once potatoes are fork tender, turn off the stove.

With your immersion blender, blend around half the potatoes to create a thick soup while leaving some chunks of potato.

Add onion, carrots and ham back into the pot and add peas. Season with salt and pepper to taste.