5 tbsp. butter
1 lb. spinach, chopped or 2 (10 oz.) pkg. frozen
4 lg. leeks, chopped
6 tbsp. flour
8 or 9 c. chicken broth or bouillon
2 (8 oz.) pkg. cream cheese
Salt and pepper to taste
2 c. yogurt
4 egg yolks
2 c. cooked ham, coarsely chopped

Heat half the butter in heavy pan, add spinach and leeks, cook until soft. Sprinkle in flour, cook for 2 minutes, stirring. Add chicken broth, cook until thickened; simmer 15 minutes.

Mash cream cheese in a bowl, add salt and pepper. Stir in yogurt and egg yolks. Beat until smooth. Carefully combine with soup, and cook over low hat for 5 minutes, stirring constantly. Do not boil. Saute ham in remaining butter, add to soup. Serve soup hot, garnish with chopped chives or onion.