Add olive oil to a dutch oven or heavy bottom large pan. Add onion, celery, carrots and garlic and cook over medium-high heat, stirring often.

Cook 5-7 minutes or until onions just start to brown.

Add chicken broth.

Whisk cornstarch into milk and add to vegetable mixture. Add salt, pepper and turmeric. Stir to combine.

Add potatoes and ham. Just before mixture comes to a boil, lower heat to a simmer.

Cook 30-45 minutes, stirring often until potatoes are tender and cooked through.

Remove from heat and stir in cheese until melted.

Garnish with crumbled bacon.