adapted from The Joy of Cooking

2 teaspoons olive oil
3 large leeks, cleaned and thinly sliced
5 or 6 medium sized potatoes, peeled and sliced
1 clove garlic, smashed
6 cups chicken broth or stock
salt and pepper to taste
1/2 cup milk
2 cups diced ham

In a soup pot over medium low heat, drizzle the oil and add the leeks.  Cook the leeks until tender, but not browned.  This should take between 15-20 minutes.

Add the potatoes, garlic, and chicken broth.  Increase heat and bring to a boil.  Cover, reduce the heat, and simmer until the potatoes are soft, about 20 minutes.

Puree the soup until smooth using an immersion blender or puree in batches in a blender.  Season to taste with salt and pepper.  Stir in the milk and ham, and heat over low heat until the ham is heated through.

Serve with crusty bread.

Soup