Cream Cheese and Leek Soup with Ham


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 2-½ 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. Saute the ham in the remaining butter and add to soup. Serve hot, garnished with chives.


Serves 4-6.


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