1cuponions or leeks(white part of leeks only, greens reserved for garnish)
½cupcelery(diced)
¼cupfresh parsley
1cupmilk or cream(optional)
1-2cupham(cooked and diced)
salt and pepper to taste
Instructions
Add potatoes, stock, onions (leeks), celery, and parsley to a large pot. Bring to a boil, cover and reduce to simmering. Cook until potatoes are soft enough to begin to "mush". About 10 minutes depending on how big you cut them.
Mash with potato masher for chunkier soup. For a pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
Thin with cream or milk, if desired. Add ham. Rewarm the soup in the pot as needed.
Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.