Hemingway's Cream of Garlic Soup

Hemingway’s Cream of Garlic Soup

2tbs. olive oil or as needed
1 leek, medium, white part only, coarsely chopped and thoroughly washed (about 1 cup)
10 garlic cloves
1/2 lb. smoked ham (preferably Vermont) cut into 1-inch pieces
6-7 c. chicken stock or light game stock
1 lb. boiling potatoes, peeled and cut into eighths
1/2 c. whipping cream
coarse salt and freshly ground white pepper
fresh minced chives or flat-leaf parsley to taste

1. In large stockpot heat oil over medium-low heat. Add the leek, garlic, and ham. Cover and cook until vegetables are slightly tender, about 10 minutes, stirring occasionally.

2. Remove cover and add stock and potatoes, stirring to combine well. Bring to a simmer over medium heat and cook until leek, garlic and potatoes are fork tender, at least 30 minutes, stirring occasionally.

3. Remove from heat and remove ham. Working in batches (if necessary) transfer mixture to a blender and purée.