In a saucepan, soften leek and celery in 45 ml (3 tablespoons) of butter. Add garlic and cook for 1 minute. Sprinkle with flour and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.
In a blender, purée 500 ml (2 cups) of soup until smooth. Return to the pan, add broccoli, cover and cook for 6 minutes. Season with salt and pepper.
Meanwhile, brown ham in remaining butter (15 ml/1 tablespoon).
Ladle soup into bowls and garnish with cheese, sour cream, ham and sprinkle with chives.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.