1 leek, coarsely chopped, white part only
12 garlic cloves
4 med. white potatoes, cut in 1/8ths
1/2 lb. smoked ham, cut in 1" pieces
2 1/2 qts. chicken stock
1/2 c. heavy cream
Parsley for garnish

Using a large pot, reduce stock to about 6 cups (approximately 20 minutes). Add potatoes, ham, garlic and leek and cook, stirring frequently, about 10 to 12 minutes. Bring back to boiling, reduce heat and simmer until potatoes and leeks are tender. Put in a food processor, puree and strain back into pot through a coarse sieve. Add the heavy cream, season to taste and serve garnished with parsley. You may use skim milk to reduce the calories. This makes a thinner soup, but just as good.