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.