1 1/4 lb. all-purpose potatoes, scrubbed and cut into 1-inch chunks
1 lb. leeks, cleaned and sliced thin, (about 3 c.)
6 c. water
1 tsp. instant bouillon granules
1 sm. bay leaf
Pepper to taste
12 oz. fully cooked ham, cut into 3/4 inch chunks (about 2 1/2 c.)

Discard tough outer green leaves.

Put potatoes, leeks, water, bouillon granules, bay leaf and pepper in a large pot. Bring to a boil. Reduce heat to low and simmer uncovered 20 minutes. Add ham and simmer 15 to 20 minutes longer until potatoes are tender. Remove from heat and discard bay leaf. For a thicker soup, can mash some potatoes against side of pan.