2 ea leeks

1 tbsp unsalted butter

2 tsp garlic clove, chopped

2 cup baking potato, diced

1 qt canned chicken broth

3 tsp salt, as needed

1/4 tsp Freshly ground black pepper, to taste

8 ea baguette slices, 1/2-inch thick

1 ea Black Olive Tapenade

1/4 lb baby spinach, washed; drained well

1/4 c heavy cream

4 ea thin slices prosciutto, cut into thin ribbons

1 Preheat oven to 450 ºF(220 ºC). Remove and discard green part of leeks. Peel and chop leeks; soak leeks in a large bowl of water to remove dirt.

2 Melt butter in a sauce pot over medium-high heat. Add drained leeks, garlic and potato. Cook until potatoes begin to soften, about 5 minutes. Add broth, salt and pepper; simmer until potatoes are tender, about 15 minutes.

3 Brush bread slices with olive oil and season with salt and pepper. Place on a baking tray and toast slices until golden, about 10 minutes. Prepare olive tapenade.

4 Add spinach and wilt; heating until bright green, about 1 minute. Using a blender or hand-held blender, puree soup until thick and spinach is chopped well, about 5 minutes. Add cream. Return soup to a simmer and adjust seasoning to taste.

5 Ladle soup into bowls. Arrange 2 bread slices spread with tapenade on the rim of each soup plate. Garnish with ham before serving.