Potato-Leek Soup with Ham--Our Best Bites

4-5 medium leeks
3 TBSP butter
3 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
3 medium diced white potatoes
4 cups chicken broth
2 bay leaves (optional-I never use bay leaves)
1 tsp dried thyme
8 oz ham, diced (about 2 cups)
3/4 cup cream (I usually use fat free evaporated milk)
1-2 TBSP minced fresh parsley OR 1 1/2 tsp dried parsley

1) Slice ends off leeks just above the root and discard root. Cut leeks in half lengthwise. Starting at the white end, slice the leeks crosswise in 1/4 inch slices. Stop slicing when the leaves turn from pale green to dark green, and discard the dark green leaves. Place sliced leeks (about 2 cups) in a bowl of cold water and stir with fingers to loosen layers and remove any dirt. Drain and set aside.

2) Melt butter in a large stockpot over medium heat. Add leeks, garlic, salt, and pepper, and cook 3-5 minutes, stirring frequently, until leeks are wilted and fragrant. Add potatoes, broth, bay leaves, and thyme. Bring to a simmer and cover pot. Simmer on medium-low heat about 15 minutes until potatoes are fork tender. Mash the potatoes slightly. Add ham and simmer 5 more minutes. Add cream (or evaporated milk), parsley, and additional salt and pepper to taste. Heat until warmed through. Remove bay leaves and serve.