5 tbsps. of butter
1 lb. spinach, chopped
4 large leeks, white part only
6 tbsps. flour
4½ cups chicken broth
4½ cups of water
1 tsp. salt
2 8 oz. packages of cream cheese, room temperature
Salt
Pepper
2 cups yogurt
4 egg yolks
2 cups chopped ham
1 cup chives, finely chopped

Heat 2½ tbsps. of butter in a heavy soup pot. Chop the spinach and the white part of the leeks, and cook gently in the melted butter.

When softened, sprinkle in flour, cook for 2 mins., on medium heat, stirring constantly. Remove pot from heat and add broth, water and salt. Return to low heat and stir until the mixture thickens slightly. Simmer for 15 mins.

Mash the cream cheese in a small bowl. Sprinkle with salt and pepper to taste and stir in the yogurt and egg yolks. Beat mixture until smooth.

Sauté ham in remaining butter. Carefully stir the cheese mixture into the soup and cook over low heat for 5 mins., stirring constantly. Add the ham. Serve the soup piping hot, garnished with chopped chives.

Serves 8 people.