2 tablespoons butter
4 leeks, white and light green parts only, thinly sliced
4 cups gluten-free chicken broth
2 large russet potatoes, peeled, cut into 1/2" pieces
1/4 teaspoon ground white pepper
2 cups Jones Dairy Farm Ham, diced
1/2 cup cream or half and half (optional)
Salt to taste
3 tablespoons fresh dill, chives or parsley, chopped
Melt butter in a large saucepan over medium heat. Add leeks; cook 5 minutes, stirring occasionally.
Add broth, potatoes and pepper; bring to a boil over high heat.
Reduce heat; cover and simmer 25 minutes or until vegetables are very tender.
Use an immersion blender to puree soup or transfer mixture (in 3 batches) to a food processor; process until smooth.
Return mixture to saucepan and stir in diced ham and, if desired, cream. Season to taste with salt. Heat through.
Top with dill before serving.