Ham, Potato and Leek Soup

2 Tbsp unsalted butter 4 cups thinly sliced leeks, white and light green parts only 4 cups chicken broth* 2 large russet potatoes, peeled, cut into 1/2 inch pieces 1/2 teaspoon ground white pepper 2 cups ham, diced 1/4 cup cream or half and half (optional) Salt to taste 3 Tbsp fresh parsley, chives or dill, chopped *If cooking gluten-free use homemade chicken stock or gluten-free packaged broth. Method 1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat. 2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth. 3 Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill. Serves 6.