2 cups (500 ml) thinly sliced leek, without the tougher green stalks (about 1 leek)
2 stalks celery, thinly sliced
1/4 cup (60 ml) butter
2 cloves garlic, finely chopped
2 tablespoons (30 ml) all-purpose flour
5 cups (1.25 litre) chicken broth
4 cups (1 litre) red potatoes, unpeeled, washed and cut into pieces
4 cups (1 litre) broccoli florets
6 slices ham, thinly sliced
1 cup (250 ml) orange cheddar cheese, grated
6 tablespoons (90 ml) sour cream
2 tablespoons (30 ml) chopped chives
Salt and pepper
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.