Cream Cheese and Leek Soup with Ham

From Yankee Magazine's Great New England Recipes

Soups, Stews, Chowders Recipes

Yield: Serves 4-6.

Rich and filling, this rewarms well but should not be brought to the boiling point.

• 5 tablespoons butter
• 1 pound fresh spinach, chopped, or 2 packages (10 ounces each) frozen chopped spinach, thawed and drained
• 4 large leeks, chopped
• 6 tablespoons flour
• 8 cups chicken broth or bouillon
• 2 packages (8 ounces each) cream cheese
• Salt and pepper to taste
• 2 cups plain yogurt
• 4 egg yolks
• 2 cups coarsely chopped cooked ham
• 1 cup finely chopped chives

Heat 2-1/2 tablespoons butter in a heavy pan, add spinach and leeks, and cook until soft. Sprinkle in flour and cook for 2 minutes, stirring. Add chicken broth and cook until thickened. Simmer for 15 minutes. Mash the cream cheese in a bowl, add salt and pepper, and stir in yogurt and egg yolks. Beat until smooth. Carefully stir cheese mixture into the soup and cook over low heat for 5 minutes, stirring constantly. Sauté the ham in the remaining butter and add to soup. Serve hot, garnished with chives.

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